Turkey cutlets take only minutes to cook on the grill and are delicious in this main-dish salad with cinnamon-glazed pecans and drizzled with a raspberry vinaigrette.

Source: Family Circle
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Ingredients

Pecans:
Dressing:
Salad:

Directions

Pecans:
  • Heat oven to 350°F. In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon. Place on baking sheet and bake at 350°F for 10 minutes, stirring occasionally. Remove from oven to a small bowl and set aside.

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Dressing:
  • In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil. Set aside.

Instructions Checklist
Instructions Checklist
Salad:
  • Place turkey in a resealable plastic bag. Add half of the dressing, seal and refrigerate for 1 hour. Reserve remaining dressing for greens.

Instructions Checklist
  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove turkey from bag (discard dressing and bag). Grill 2 minutes; turn and grill another 2 minutes or until cooked through. Let cool 3 minutes, then slice.

Instructions Checklist
Instructions Checklist
  • Place greens and cucumber in a large serving bowl; toss with reserved dressing. Place pecans on top of salad and serve with sliced turkey. Garnish with raspberries.

Nutrition Facts

479 calories; total fat 29g; saturated fat 11g; cholesterol 39mg; sodium 507mg; carbohydrates 41g; fiber 3g; protein 16g.

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