Mediterranean Diet Friendly Turkey Cranberry Salad

Total time47 min

Prep time20 min

Cook time22 min

Mediterranean Diet Friendly Turkey Cranberry Salad

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Ingredients

4 servings

For the turkey

1 lb boneless, skinless turkey breast cutlets
Shady Brook Farms Turkey Breast Cutlets 98% Fat Free - 4 ct Honeysuckle White Turkey Breast Cutlets 99% Fat Free Turkey Breast Cutlets 4 Count Tray, Fresh, 1.5 - 2.5 lbs.Nature’s Promise Thin Sliced Turkey Breast Cutlets Shady Brook Farm Thin Sliced Turkey Breat Cutlets
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1 tbsp garlic-infused oil
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp olive oil
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tbsp dijon mustard
2 tbsp apple cider vinegar
¼ tsp salt

For the salad

8 cups romaine lettuce, roughly chopped
⅓ cup dried cranberries (no added apple juice glucose syrup or high-fructose corn syrup — check label for plain sugar glucose syrup or glucose syrup)
½ cup walnut halves, roughly chopped
4 scallions, green tops only, thinly sliced
1 oz cheddar cheese, shaved or crumbled (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the turkey cutlets dry with paper towels, then rub all over with the garlic-infused oil, dried thyme, salt, and black pepper.
2
Heat a large skillet over medium-high heat until hot. Add the seasoned turkey cutlets and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 4–6 minutes, until the internal temperature reads 165°F (74°C) on an instant-read thermometer at the thickest part.

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