Prep Time: 20 minutes | Cook Time: 10-15 minutes
1 tablespoon extra virgin olive oil
1 pound turkey cutlets (about 2 cutlets)
¼ teaspoon salt
12 cups mixed lettuce greens
½ cup pomegranate seeds
1 small crisp apple, thinly sliced
½ shallot, thinly sliced
¼ cup reduced-fat blue cheese crumbles
1 tablespoon Dijon mustard
3 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons hot water
salt and black pepper, to taste
Heat a large skillet over medium-high heat and add the oil. Season the turkey with salt and pepper, and cook until done, 4-6 minutes on each side. Allow the cooked turkey to rest on a cutting board while preparing the rest of the salad.
To make the dressing, in a small mixing bowl, whisk the dijon and balsamic vinegar together. Whisk in the hot water. Next, whisk in the oil slowly and season with salt and pepper.
Slice the reserved turkey diagonally into ½-inch wide strips.
To assemble the salad, toss the lettuce greens, pomegranate seeds, sliced apples, sliced shallot, blue cheese crumbles, and dressing together. Place the sliced turkey on top and serve.
Yield: 4 servings | One-fourth of salad (3 cups)
Calories: 342 | Fat: 17g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 302mg Carbohydrates: 14g | Fiber: 4g | Sugar: 9g | Protein: 31g