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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 4 |
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The turkey is grilled in this recipe. The prep time includes 1 hour for marinating. Toss pecans with cinnamon and lemon pepper for a sweet bite, then toast them to deepen the flavor. Another recipe from Family Circle. Ingredients:
1/2 cup pecan halves |
1 teaspoon extra virgin olive oil |
1/4 teaspoon lemon pepper |
1/4 teaspoon ground cinnamon |
2 tablespoons raspberry vinegar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon ground cinnamon |
2 teaspoons honey dijon mustard |
6 tablespoons extra virgin olive oil |
1 lb turkey cutlets |
8 cups mixed salad greens |
1 cucumber, peeled, seeded and sliced |
fresh raspberry, for garnish |
Directions:
1. Pecans: Heat oven to 350 degrees.
2. In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon.
3. Place on baking sheet and bake at 350 degrees for 10 minutes, stirring occasionally.
4. Remove from oven to a small bowl and set aside.
5. Dressing: In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil; set aside.
6. Salad: Place turkey in a resealable plastic bag.
7. Add half of the dressing, seal and refrigerate for 1 hour.
8. Reserve remaining dressing for greens.
9. Heat gas grill to a medium-high or prepare charcoal grill with medium-hot coals.
10. Remove turkey from bag (discard dressing and bag).
11. Grill 2 minutes; turn and grill another 2 minutes or until cooked through.
12. Let cool 3 minutes, then slice.
13. Place greens and cucumber in a large serving bowl; toss with reserved dressing.
14. Place pecans on top of salad and serve with sliced turkey.
15. Garnish with raspberries.
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