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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The beets in this wonderful salad give it color while bacon adds smoky flavor. A delightful and satisfying treat. Found in 2005 Family Circle. Ingredients:
2 egg whites |
2 tbls. dijon mustard |
4 tbls. grated parmesan cheese |
1 cup cornflake crumbs |
1/2 tsp. kosher salt |
1/4 tsp. black pepper |
1 pound thin-sliced turkey cutlets |
3/4 cup reduced-calorie blue cheese salad dressing |
2 tbls. cider vinegar |
16 cups mixed salad greens |
1 strip bacon (can use turkey bacon), cooked and crumbled |
1 can or jar (14.5 -oz.) sliced beets, drained and cut into strips |
3 hard-cooked eggs, shelled and sliced |
1 cup fat-free croutons |
Directions:
1. Heat oven to 450 degrees.
2. In a shallow dish, whisk egg whites and mustard.
3. In a second dish, combine cheese, cornflake crumbs, salt and pepper.
4. Coat cutlets with egg white mixture, then cheese mixture.
5. Coat a large baking sheet with non-stick spray.
6. Transfer cutlets to prepared pan; spritz cutlets with non-stick cooking spray (I like to use Olive Oil Spray.)
7. Bake cutlets at 450 degrees for 5 minutes. Flip over; bake an additional 5 minutes.
8. Whisk dressing and vinegar until blended.
9. In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated.
10. To serve: Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with dressing.
11. 285 calories per serving.
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