Summer Turkey Salads Recipe

Summer Turkey Salads Recipe photo by Taste of Home

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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! —Taste of Home Test Kitchen

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Summer Turkey Salads Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1 egg, beaten
3/4 cup finely chopped walnuts
1/2 teaspoon dried rosemary, crushed
8.8 ounces 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

Directions

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.
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.
Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips.
In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad. Yield: 4 servings.

Nutritional Facts 1 serving equals 445 calories, 30 g fat (4 g saturated fat), 92 mg cholesterol, 271 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Summer Turkey Salads in Simple & Delicious August/September 2011, p16

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia