Iceberg Lettuce With Turkey Cracklings

Ingredients

• 1 head iceberg lettuce (about 1 1/4 pounds)
• 5 ounces, approximately, skin from a cooked turkey
• 1 tablespoon Dijon-style mustard
• 2 tablespoons cider vinegar
• ¼ cup corn or canola oil
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    135 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 23 milligrams cholesterol; 158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove any damaged outer leaves from the head of lettuce and cut the remainder of the head into 2-inch pieces.
2. Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the pieces of cooked turkey skin out on the sheet. Place in oven for about 15 minutes, until the skin is crisp and brown, and then drain it on paper towels. When the skin is cool, cut it into 1/2-inch pieces. You should have about 1 cup cracklings.
3. Combine the mustard, vinegar, oil, salt and pepper in a bowl large enough to hold the salad greens. At serving time, add the greens, toss well and sprinkle with the cracklings.

20 minutes