What you need:
One or two pheasant breasts – sliced into strips
Half teaspoon ground ginger
Half teaspoon dried minced garlic
Four tablespoons teriyaki sauce
Quarter cup canola oil
Black pepper to taste
One bunch red leaf lettuce
One bunch green leaf lettuce
One cucumber – peeled and sliced
About a dozen cherry tomatoes
Half yellow or red bell pepper – seeded and sliced very thin lengthwise
One cup grated Mozzarella cheese
Sweet honey dressing or vinaigrette of choice
What you do:
In a large frying pan, pour the canola oil and heat to medium-high heat. Add the pheasant and, while stirring, add the ginger, onion powder, black pepper and teriyaki sauce. Do not overcook the pheasant. It is done when the juices run clear when pheasant is poked with a fork. Remove from frying pan and set aside. Be sure to wash all your vegetables and tear your lettuce apart by hand rather than chop. Add the rest of the vegetables, four or five tablespoons of dressing and gently toss. Now, arrange the pheasant on top of the finished salad, sprinkle with cheese and serve with fresh fruit of the season.