Summer Turkey Salads Recipe

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Summer Turkey Salads Recipe
Summer Turkey Salads Recipe photo by Taste of Home
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Summer Turkey Salads Recipe

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4 1 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
Originally published as Summer Turkey Salads in Simple & Delicious August/September 2011, p16

Nutritional Facts

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

  • 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
  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. Yield: 4 servings.
Originally published as Summer Turkey Salads in Simple & Delicious August/September 2011, p16

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cwbuff2 User ID: 5946195 121001
Reviewed Oct. 12, 2014

"Very eye-catching salad. I fried the turkey pieces a little longer than the recipe calls for, since it's hard to tell if they're done with the coating on. Also I didn't use the blueberries as I was afraid of the color they would turn the salad. The colors are so appetizing, I didn't want to ruin it."

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