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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crispy Turkey Cobb Salad Recipe

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This recipe for Crispy Turkey Cobb Salad is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
2 tablespoons Dijon mustard
4 tablespoons grated Parmesan cheese
1 cup cornflake crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound thin-sliced turkey cutlets
3/4 cup bottled reduced calorie blue cheese salad dressing
2 tablespoons apple cider vinegar
2 packages (8 ounces each) mixed salad (16 cups)
1 strip bacon, cooked and crumbled
1 can (14.5 ounces) sliced beets, drained and cut into strips
3 hard cooked eggs, shelled and sliced
1 cup fat free croutons
Directions:
Directions:
Heat oven to 450º. In a shallow dish, whisk whites and mustard. In second dish, combine cheese, cornflake crumbs, salt and pepper.

Coat cutlets with egg white mixture, then cheese mixture.

Coat a large baking sheet with nonstick cooking spray. Transfer cutlets to prepared pan; spritz cutlets with nonstick cooking spray. Bake cutlets for 5 minutes; flip and bake 5 minutes more.

Whisk dressing and vinegar until blended. In a large salad bowl, toss lettuce, 1/2 cup of the dressing mixture and bacon until well coated.

To serve, slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with remaining dressing mixture.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
285 calories, 7 g fat, 2 g fiber

 

 

 

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