Summer Turkey Salads

Name: Summer Turkey Salads
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1 large egg, beaten; 3/4 cup finely chopped walnuts; 1/2 teaspoon dried rosemary, crushed; 1/2 pound 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

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

Ingredients

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

Nutrition Facts

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

Originally published as Turkey and Blueberry Salad in Simple & Delicious August/September 2011

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cwbuff2

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.