Summer Turkey Salads Recipes

SUMMER TURKEY SALADS

Summer Turkey Salads image

Tender turkey is treated to a yummy walnut coating in this dressy salad that just begs to be served outside. Add a cold glass filled with Arnold Palmer mix-lemonade and iced tea-and enjoy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1 large egg, beaten
3/4 cup finely chopped walnuts
1/2 teaspoon dried rosemary, crushed
1/2 pound turkey breast cutlets, cut into strips
1 tablespoon olive oil
1 package (5 ounces) spring mix salad greens
2 plum tomatoes, cut into wedges
1 cup fresh blueberries
1/2 cup mandarin oranges
2 green onions, thinly sliced
BLUEBERRY VINAIGRETTE:
1/4 cup red wine vinegar
1/2 cup fresh blueberries
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 cup olive oil

Steps:

Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture., 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. , Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips. , In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.

Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 271mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.

SUMMER WATERMELON GAZPACHO

Summer Watermelon Gazpacho image

This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!

Provided by France C

Categories Gazpacho

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

4 cups cubed seeded watermelon
2 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
½ English (seedless) cucumber - peeled, seeded, and cubed
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 ½ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh cilantro

Steps:

Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg

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