Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Turkey With Plum Salad
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 371
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 68 milligrams
- Sodium
- 641 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 43 grams
This summer grilled turkey and plum salad couldn’t be simpler. Turkey cutlets and sliced plums are tossed with cayenne, coriander and olive oil, then grilled until lightly charred and tender. Some of the plums are mixed with lemon and olive oil to make a dressing for a light and peppery arugula salad, which is served atop the cutlets.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 371
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 68 milligrams
- Sodium
- 641 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 43 grams
Ingredients
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Directions
- Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
- Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
- Grill the turkey until cooked through, about 2 minutes per side.
- Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.
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