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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
