Ingredients
Vinaigrette:
2 Tablespoons white vinegar
2 teaspoons GOLDEN BLOSSOM HONEY
2 teaspoons dijon mustard
1/3 cup olive oil
1/4 cup walnuts, coarsely chopped and toasted
Salad:
6-8 cups mixed lettuce greens, torn into small pieces or 2 bags pre-packaged mixed greens
1/2 cup yellow bell pepper, cut into 1-inch matchsticks
1/2 cup red bell pepper, cut into 1-inch matchsticks
2 oranges, slice off skin, separate into sections and cut each one in half
Turkey:
1 pound turkey breast cutlets
1 Tablespoon GOLDEN BLOSSOM HONEY
1 Tablespoon olive oil
salt and pepper to taste
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Vinaigrette:
In a small bowl, mix together first 3 ingredients. Slowly add olive oil, whisking constantly, until oil is incorporated. Stir in walnuts. Set aside.
Salad:
In a large bowl, toss all ingredients together. Set aside.
Turkey:
Stir together honey and olive oil. Brush on both sides of cutlets. Season with salt and pepper. Grill or broil turkey for about 4 minutes on each side until cooked through. (Do not overcook.)
Assembly:
Toss salad with most of vinaigrette. Arrange on 4 plates. Slice turkey cutlets into strips and place on top of greens. Drizzle with remaining vinaigrette and serve.
Serves: 4
In a small bowl, mix together first 3 ingredients. Slowly add olive oil, whisking constantly, until oil is incorporated. Stir in walnuts. Set aside.
Salad:
In a large bowl, toss all ingredients together. Set aside.
Turkey:
Stir together honey and olive oil. Brush on both sides of cutlets. Season with salt and pepper. Grill or broil turkey for about 4 minutes on each side until cooked through. (Do not overcook.)
Assembly:
Toss salad with most of vinaigrette. Arrange on 4 plates. Slice turkey cutlets into strips and place on top of greens. Drizzle with remaining vinaigrette and serve.
Serves: 4
