Summer Turkey Salads

  Salads

Tender turkey is treated to a yummy walnut coating in this dressy salad that just begs to be served outside. Add a cold glass filled with Arnold Palmer mix—lemonade and iced tea—and enjoy!

Summer Turkey Salads

Average Rating: 4

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 3/4 cup finely chopped walnuts
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 pound turkey breast cutlets, cut into strips
  • 1 tablespoon olive oil
  • 1 package (5 ounces) spring mix salad greens
  • 2 plum tomatoes, cut into wedges
  • 1 cup fresh blueberries
  • 1/2 cup mandarin oranges
  • 2 green onions, thinly sliced

  • BLUEBERRY VINAIGRETTE:
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh blueberries
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil

Instructions

  • 1. Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture.
  • 2. In a large skillet over medium heat, cook turkey in oil in batches for 2-3 minutes on each side or until meat is no longer pink.
  • 3. Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips.
  • 4. In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.

Nutrition Facts

1 serving: 445 calories, 30g fat (4g saturated fat), 92mg cholesterol, 271mg sodium, 27g carbohydrate (16g sugars, 4g fiber), 21g protein.

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