← All recipes

🍽️ Crispy Turkey Strips on Fresh Mixed Greens with Maple Dressing

371 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula
• 200 g mixed leaf salad (e.g. Lollo Rosso, Radicchio, Frisée … )
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• salt
• black pepper
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 4 tbsp olive oil
• 1 box cress
• 4 turkey cutlets (à 150 g, kitchen-ready)
• 2 tbsp rapeseed oil

Instructions

1. 1. Thoroughly wash the arugula and mixed salad greens under cold water.
2. 2. Shake the greens well to remove excess water.
3. 3. Tear or cut the salad into bite-sized pieces.
4. 4. Divide the salad evenly among four plates.
5. 5. Whisk together the vinegar, lemon juice, salt, pepper, and mustard in a small bowl.
6. 6. Stir in the maple syrup gradually while whisking.
7. 7. Add the olive oil and whisk until the dressing is creamy and emulsified.
8. 8. Cut the cress from the stem or bed.
9. 9. Rinse the cress briefly and let it drain well.
10. 10. Rinse the turkey meat under cold water.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Heat the rapeseed oil in a frying pan.
13. 13. Fry the turkey cutlets for about four minutes on each side until golden brown.
14. 14. Season the meat with salt and pepper.
15. 15. Cut the cooked turkey into thin strips.
16. 16. Arrange the turkey strips decoratively on top of the salad.
17. 17. Drizzle the prepared dressing over the dish.
18. 18. Sprinkle the fresh cress over everything.
19. 19. Serve the salad immediately to keep it crisp.

Nutrition per serving

• kcal: 371
• Protein: 50 g · Fett/Fat: 17 g · Carbs: 3 g