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Warm Turkey, Nectarine, and Watercress Salad

Makes: 4  servings Prep 15 mins Cook 8 mins

Ingredients

  • 1/4 cup  orange juice
  • 3 tablespoons  white wine vinegar
  • 2 tablespoons  fresh lime juice
  • 2 tablespoons  finely chopped shallots
  • 1 tablespoon  extra-virgin olive oil
  • 1 tablespoon  honey
  • 1 teaspoon  salt
  • 2 large ripe nectarines or plums, sliced
  • 2 cups  thin jicama strips
  • 1 teaspoon  coriander
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1/4 teaspoon  sugar
  • 1 1/2 pounds  turkey cutlets
  • 2 teaspoons  vegetable oil, divided
  • 3/4 pound  watercress, trimmed

Directions

1. For the citrus dressing, combine the orange juice, white wine vinegar, lime juice, shallots, olive oil, honey and 1 teaspoon salt in a large bowl. Add nectarines and jicama. Set aside.

2. Combine coriander, 3/4 teaspoon salt, pepper, and sugar in cup. Arrange cutlets flat on piece of wax paper. Sprinkle top with coriander mixture.

3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the cutlets; cook 2 minutes per side, until lightly browned and cooked through. Transfer to a large plate; cover and keep warm. Repeat process with remaining 1 teaspoon oil and cutlets.

4. Toss watercress with nectarine and jicama mixture. Divide turkey cutlets between 4 serving plates. Top each serving with 1/4 of the nectarine-watercress salad. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)345,
  • Fat, total(g)8,
  • chol.(mg)106,
  • sat. fat(g)1,
  • carb.(g)25,
  • fiber(g)6,
  • pro.(g)45,
  • sodium(mg)1138,
  • Percent Daily Values are based on a 2,000 calorie diet