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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