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
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
Reviews
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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