Summer Turkey Salads

Summer Turkey Salads
You can never have too many main course recipes, so give Summer Turkey Salads a try. This recipe serves 4. One portion of this dish contains approximately 20g of protein, 30g of fat, and a total of 427 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up blueberries, dijon mustard, spring mix salad greens, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

1
Combine flour and salt in a shallow bowl.
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SaltSalt
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2
Place egg in a separate shallow bowl.
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3
Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture.
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DipDip
EggEgg
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4
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.
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5
Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips.
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OrangeOrange
OnionOnion
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6
In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream.
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7
Serve with salad.
DifficultyMedium
Ready In25 m.
Servings4
Health Score12
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