This has to be one of my favorite salads! It’s quick, tasty, and an awesome source of protein! The pomegranate seeds add the perfect amount of sweetness, while the creamy balsamic dressing brings out a savory, mouthwatering flavor. The best part about this salad is that it’s hearty enough to make when I have family over for dinner, or I can use a smaller portion size for lunch.
Here's how to deseed a pomegranate:
Prep time: 20 minutes
Cook time: 10-15 minutes
Yield: 4 servings
Serving size: ¼ of salad (3 cups)
1 tablespoon extra virgin olive oil
1 pound turkey cutlets (about 2 cutlets)
¼ teaspoon salt
12 cups mixed lettuce greens
½ cup [pomegranate seeds|http://www.skinnymom.com/how-to-deseed-a-pomegranate-video/]
1 small crisp apple, thinly sliced
½ shallot, thinly sliced
¼ cup reduced-fat blue cheese crumbles
!Creamy Balsamic Dressing:
1 tablespoon Dijon mustard
3 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons hot water
salt, to taste
black pepper, to taste
Heat a large skillet over medium-high heat and add the oil. Season the turkey with salt and pepper, and cook until done, 4-6 minutes on each side. Allow the cooked turkey to rest on a cutting board while preparing the rest of the salad.
To make the dressing, in a small mixing bowl, whisk the dijon and balsamic vinegar together. Whisk in the hot water. Next, whisk in the oil slowly and season with salt and pepper.
Slice the reserved turkey diagonally into ½-inch wide strips.
To assemble the salad, toss the lettuce greens, pomegranate seeds, sliced apples, sliced shallot, blue cheese crumbles, and dressing together.
Place the sliced turkey on top and serve.
Per Serving: (¼ of salad (3 cups))
Calories from fat: 138
Saturated Fat: 3g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.