Turkey and Apple Salad
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One of the tricks to lowering the calories and fats in a dish is to boost the flavor of the other ingredients used, so that the flavors enhance the dish.
When I made the salad dressing, I used white vinegar and walnut oil.  A very flavorful dressing that compliments fresh fruits and poultry. 


Yields: 4 servings

1/3 c cider vinegar (or flavor of choice)
1 T honey mustard (plain is OK)
tsp garlic powder
tsp onion powder
1 tsp sugar
tsp salt
1/8 tsp pepper

6 T olive oil (or canola or walnut)
2 T water

In a food processor or blender place all of the ingredients except the oil and water.  Turn on processor and drizzle the oil and water in slowly, until the ingredients are emulsified.

c salad dressing from above

4 turkey or chicken cutlets

12 c assorted salad greens

2 cored and sliced apples

1/3 c walnuts pieces

Brush cutlets with salad dressing (making sure to keep the extra dressing in a separate container to avoid cross contamination w/the raw meat).  Grill or broil until done. 

Toss the greens, apples and walnuts with c of the dressing (reserve the leftover dressing for another time).  Divide among 4 plates.  Slice cutlets into inch wide strips and divide among the salads.

Serve with whole grain crusty bread.

 

 

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