Turkey and Parmesan Salad
Servings:
x
4
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Cuisine Type:
North American
Ingredients:
For the dressing
2 tbsp vinegar, rice
1/2 tsp sugar, white granulated
1/2 onion, red, sliced very thin (~1 1/3 cups)
2 tbsp vinegar, red wine
1/2 shallots, finely chopped (~1 tbsp)
1/2 tsp sugar, white granulated
1/2 tsp Dijon mustard
1/4 tsp salt, sea
1/4 tsp pepper, black freshly ground
3 tbsp olive oil
2 tbsp cheese, Parmesan, low sodium, shavings
For the turkey
1 1/2 tsp olive oil
1 lb turkey breast, skinless, boneless, cut into 1/4" thick cutlets
12 oz mixed greens, mesclun (~6 1/4 cups)
20 tomatoes, cherry
Instructions:
Prep
For the dressing
Mix together the rice vinegar and sugar.
Add the red onions and marinate as you prepare the remaining ingredients.
Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add oil in a stream, whisking until emulsified.
Make parmesan shavings using a vegetable peeler.
Cooking
For the turkey
Heat half of the oil in a large pan over medium high heat until just smoking.
Saute half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total.
Transfer as cooked to a cutting board and keep warm, loosely covered with foil.
Cook remaining cutlets in remaining half of the oil in same manner.
Slice cutlets along the grain into 1/2" wide strips.
Toss greens with some of remaining vinaigrette.
Divide greens among 4 plates and top with turkey strips, cheese shavings, pickled red onion and cherry tomatoes.
Nutritional Facts
Nutrient
(per serving)
% DV
Calories
322
16%
Total Fat
14g
22%
Saturated Fat
3g
13%
Trans Fat
0g
--
Cholesterol
73mg
24%
Sodium
289mg
12%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
17%
Sugars
7g
--
Protein
33g
65%
Vitamin A
4769iu
95%
Vitamin C
54mg
90%
Calcium
228mg
23%
Iron
5mg
26%