Summer Turkey Salads

Directions

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.