Lemon Dijon Salad with Grilled Turkey Breast |
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 Servings: 4SALAD 1 pound turkey breast boneless, skinless Olive oil spray Salt and pepper 1 pint cherry tomatoes 1 head romaine lettuce, washed and dried 2 cups baby spinach leaves DRESSING 2 tablespoons Dijon mustard 2 medium lemons, juice and zest 2 tablespoons extra virgin olive oil 1 small shallot, minced Salt and pepper GARNISH 2 tablespoons Parmesan cheese Spray turkey breast with olive oil and sprinkle with salt and pepper. Grill over medium heat until cooked through, about 10 minutes on each side. Remove, cool slightly, and then slice. OR THE DRESSING: Whisk mustard with lemon and orange juice. Whisk in lemon juice and olive oil. Stir in shallot and add salt and pepper to taste. Toss romaine and spinach with just enough dressing to coat the leaves. Toss tomatoes and turkey with a little more dressing and serve on top of greens, garnished with Parmesan cheese Notes: Baby spinach is readily available in triple washed sealed bags. Per serving: 322 calories; 19g Fat (51% calories from Fat); 28g Protein; 13g Carbohydrate; 68mg Cholesterol; 236mg Sodium |
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