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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 mixâlemonade and iced teaâand enjoy. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 egg, beaten |
3/4 cup finely chopped walnuts |
1/2 teaspoon dried rosemary, crushed |
8.8 ounces 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:
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. Yield: 4 servings.
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