Turkey with greens and walnut vinaigrette

Ingredients

1 tbsp white wine vinegar
1 1/2 tsp honey
1 1/2 tsp sweet hot mustard
1/4 cup olive oil greens and turkey
8 cups mixed baby lettuces
1 cup yellow & red bell pepper, cut into matchstick-size strips
2 5-oz turkey breast cutlets
2 tbsp assort. Chopped fresh herbs
1 large grapefruit
1 large orange
1/4 cup toasted walnut pieces

How to prepare

For vinaigrette: combine first 3 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. For greens and turkey: toss greens, bell peppers and herbs together in large bowl. Using small sharp knife, cut peel and pith off fruit. Working over bowl to catch juice, cut fruit between membranes to release segments. Prepare barbecue (medium heat) or preheat broiler. Add fruit to greens. Add nuts to vinaigrette. Season turkey with salt and pepper. Grill until cooked through, about 2 minutes per side. Toss greens with some of vinaigrette. Divide among plates. Top with turkey. Drizzle turkey with vinaigrette. Pass remaining vinaigrette separately. 2 servings the sonoma mission inn & spa offers this innovative entree.

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