Summer Turkey Salads

Name: Summer Turkey Salads
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; 1/4 cup red wine vinegar; 1/2 cup fresh blueberries; 1 tablespoon honey; 2 teaspoons Dijon mustard; 1/4 cup olive oil

17 ingredients

4 steps

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
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.