Honey-Mustard Turkey Salad Recipe

Honey-Mustard Turkey Salad Recipe
Honey-Mustard Turkey Salad Recipe photo by Taste of Home
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Honey-Mustard Turkey Salad Recipe

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Bring home holiday flavors any day of the week by tossing together this entree salad from our Test Kitchen. Homemade dressing, healthy greens, apples and cheese complement pecan-coated turkey breast slices.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup honey
  • 3 tablespoons white wine vinegar
  • 2 teaspoons plus 2 tablespoons Dijon mustard, divided
  • 1/2 teaspoon minced garlic
  • 3/4 teaspoon salt, divided
  • 3 tablespoons plus 1/4 cup all-purpose flour, divided
  • 3 egg whites
  • 2 tablespoons water
  • 1-1/3 cups ground pecans
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/4 cup butter, cubed
  • 1 package (16 ounces) ready-to-serve salad greens
  • 3 medium tart apples, sliced
  • 1 medium red onion, sliced
  • 2 cups salad croutons
  • 1 cup (4 ounces) crumbled blue cheese

Directions

For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside.
Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture.
In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm.
In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese. Yield: 7 servings.
Originally published as Honey-Mustard Turkey Salad in Country Woman December/January 2008, p39

  • 1/2 cup olive oil
  • 1/4 cup honey
  • 3 tablespoons white wine vinegar
  • 2 teaspoons plus 2 tablespoons Dijon mustard, divided
  • 1/2 teaspoon minced garlic
  • 3/4 teaspoon salt, divided
  • 3 tablespoons plus 1/4 cup all-purpose flour, divided
  • 3 egg whites
  • 2 tablespoons water
  • 1-1/3 cups ground pecans
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/4 cup butter, cubed
  • 1 package (16 ounces) ready-to-serve salad greens
  • 3 medium tart apples, sliced
  • 1 medium red onion, sliced
  • 2 cups salad croutons
  • 1 cup (4 ounces) crumbled blue cheese
  1. For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside.
  2. Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture.
  3. In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm.
  4. In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese. Yield: 7 servings.
Originally published as Honey-Mustard Turkey Salad in Country Woman December/January 2008, p39

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