Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 1/4 cup honey

  3. 3 tablespoons white wine vinegar

  4. 2 teaspoons plus 2 tablespoons Dijon mustard, divided

  5. 1/2 teaspoon minced garlic

  6. 3/4 teaspoon salt, divided

  7. 3 tablespoons plus 1/4 cup all-purpose flour, divided

  8. 3 egg whites

  9. 2 tablespoons water

  10. 1-1/3 cups ground pecans

  11. 1 package (17.6 ounces) turkey breast cutlets

  12. 1/4 cup butter, cubed

  13. 1 package (16 ounces) ready-to-serve salad greens

  14. 3 medium tart apples, sliced

  15. 1 medium red onion, sliced

  16. 2 cups salad croutons

  17. 1 cup (4 ounces) crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside. Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture. In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm. In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese. Yield: 7 servings.


Send feedback