SUMMER TURKEY SALADS

Summer Turkey Salads image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

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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

Steps:

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., 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. , Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips. , In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.

Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 271mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.