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Summer Turkey Salads

 Summer Turkey 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! —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 25 min.

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

2 of 2

Summer Turkey Salads (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.