Grilled Turkey Salad

Name: Grilled Turkey Salad
Prep time: 1 h 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1/2 cup pecan halves; 1 teaspoon extra virgin olive oil; 1/4 teaspoon lemon pepper; 1/4 teaspoon ground cinnamon; 2 tablespoons raspberry vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon ground cinnamon; 2 teaspoons honey dijon mustard; 6 tablespoons extra virgin olive oil; 1 lb turkey cutlets (4); 8 cups mixed salad greens; 1 cucumber, peeled, seeded and sliced; fresh raspberry, for garnish

Submitted by CookingONTheSide

"The turkey is grilled in this recipe. The prep time includes 1 hour for marinating. Toss pecans with cinnamon and lemon pepper for a sweet bite, then toast them to deepen the flavor. Another recipe from Family Circle."

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Ready In:: 1hr 25mins
Ingredients:: 14
Serves:: 4

ingredients

Pecans
¹⁄₂ cup pecan halves
1 teaspoon extra virgin olive oil
¹⁄₄ teaspoon lemon pepper
¹⁄₄ teaspoon ground cinnamon
Dressing
2 tablespoons raspberry vinegar
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper
¹⁄₂ teaspoon ground cinnamon
2 teaspoons honey dijon mustard
6 tablespoons extra virgin olive oil
Salad
1 lb turkey cutlets (4)
8 cups mixed salad greens
1 cucumber, peeled, seeded and sliced
fresh raspberry, for garnish

directions

Pecans: Heat oven to 350 degrees.
In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon.
Place on baking sheet and bake at 350 degrees for 10 minutes, stirring occasionally.
Remove from oven to a small bowl and set aside.
Dressing: In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil; set aside.
Salad: Place turkey in a resealable plastic bag.
Add half of the dressing, seal and refrigerate for 1 hour.
Reserve remaining dressing for greens.
Heat gas grill to a 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.
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.

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RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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