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Share on TwitterFresh Greens with Grilled Turkey, Apples, Walnuts and Cranberry Vinaigrette
Preptime: 20 min.Cooktime: 20 min.
Carbs: 26g
Fat: 13g
Fiber: 5g
Protein: 20g
Satfat: 2g
Sodium: 248mg
For the Maderia wine vinaigrette:
1 finely chopped shallot
4 tablespoons finely diced dried cranberries
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon freshly chopped parsley
freshly ground black pepper
salt to taste
For the grilled turkey:
4 turkey cutlets, about 4 ounces each
2 teaspoons olive oil
salt and pepper to taste
For the green salad:
8 cups fresh baby greens, washed
2 large tart apples (granny smith or other), cored and diced
4 tablespoons chopped walnuts
Directions:
For the cranberry vinaigrette:
1. In a small mixing bowl, whisk the shallots, cranberries and vinegar together. Continue whisking gently while adding the oil and parsley. Add salt and pepper to taste.
For the grilled turkey:
1. Preheat the grill to medium-high.
2. Brush the cutlets with olive oil and season with salt and pepper.
3. Grill the turkey for about 4 to 6 minutes each side, depending on the thickness until the turkey is cooked through. Remove the turkey from the grill and place on a cutting board to rest. Cut the turkey into strips.
(The turkey can be grilled in advance and stored in the refrigerator for up to 2 days.)
For the green salad:
1. Place the turkey strips in a mixing bowl, add the apples, walnuts and half of the vinaigrette.
2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the turkey, apple and walnut mixture on top.
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