Makes 4 servings
This colourful salad is nutrient dense, yet light. You can replace the turkey breast cutlets with firm tofu to create a vegan entrée.
1/2 tsp (2 ml) smoked paprika
1/2 tsp (2 ml) dried oregano leaves
2 tsp (10 ml) honey mustard
140 g turkey breast cutlets
3 Tbsp (60 ml) extra-virgin olive oil, divided
2 garlic cloves, crushed
2 cups (500 ml) organic cos lettuce
2 cups (500 ml) organic raw spinach
2 mangoes, peeled and sliced
1 1/2 Tbsp (30 ml) raspberry vinegar
2 tsp (10 ml) low-sugar organic raspberry jam
1 tsp (5 ml) poppy seeds
Pinch of sea salt
In small dish, mix paprika, oregano and honey mustard. Spread an even amount of mixture on each turkey breast cutlet.
Heat 1/2 Tbsp (10 ml) olive oil in large well-seasoned cast iron pan over medium heat, allowing it to get hot but not smoke. Add turkey cutlets and sear on both sides until golden. Add crushed garlic to pan and cook for another few minutes until turkey is opaque all the way through. Remove turkey and garlic from pan and place on clean plate. Slice each cutlet on the diagonal into several pieces and set aside while you assemble salad.
Toss mixed greens together and divide evenly on 4 salad plates. Top each plate with fresh mango slices, turkey and cooked garlic.
For vinaigrette, put vinegar and raspberry jam in glass cruet or jar with lid. Add 1 Tbsp (20 ml) water and shake vigorously. Add remaining olive oil, poppy seeds and salt. Shake again until dressing is well mixed. Pour dressing over each plate and serve.
Each serving contains: 1549 kilojoules; 37 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (17 g sugars, 5 g dietary fibre); 421 mg sodium
source: “Virtuous Vinegar“, alive Australia #19, Autumn 2014