17
California Turkey, Avocado
& Blue Cheese Salad
Pour the water into the inner pot of the Aroma
®
rice cooker. Place the eggs, unshelled, in the steam
tray and add the turkey cutlets. Season the turkey with salt and pepper, to taste. Smart Steam for
12 minutes, or until the turkey is cooked through and no pink remains.
Remove the eggs and place in a bowl of cold water. Peel and cut into wedges. Cut the turkey
cutlets into thin matchstick pieces. To assemble the salads, place the greens on 4 plates and top
with the turkey, eggs and sliced avocados. Cover each salad with dressing and serve right away.
Serves 4.
3
large eggs
12 oz.
turkey cutlets
3
ripe avocados, peeled and sliced
8 cups
assorted salad greens
¾ cup
blue cheese salad dressing
How can you tell if a turkey is from California? By its sun tan, of course.
Have on Hand:
2 cups water
Salt and pepper, to taste
20
Quick & Easy Salsa
Bean Dip
Place the inner pot into the rice cooker. Add the oil, onions and garlic to the inner pot. Press the Quick
Rice button and sauté for 3 minutes. Use a long-handled plastic spoon to stir the vegetables as they
sauté. Add the refried beans, black beans, corn, salsa and cumin. Mix well and close the lid. Allow to
cook until the bean dip is bubbly, about 8 to 10 minutes. Spoon the dip into a serving bowl. Add the
avocado and tomatoes and stir lightly.
Serves 4 to 6.
1 Tbs.
extra-virgin olive oil
¼ cup
red onions, chopped
2 cloves garlic, peeled and minced
16 oz. can refried beans
15 oz. can black beans, rinsed and drained
You can always serve this dip with chips, but for a delicious twist, try spooning this dip
over hot steamed potatoes. Super quick and super easy!
1 cup
canned corn, drained
¼ cup
prepared mild salsa
¼ tsp.
ground cumin
1
avocado, peeled and diced
½ cup
cherry tomatoes, halved
