Crispy Turkey Cobb Salad
From chihuahua 15 years agoIngredients
- 2 egg whites shopping list
- 2 Tbls. Dijon mustard shopping list
- 4 Tbls. grated parmesan cheese shopping list
- 1 cup cornflake crumbs shopping list
- 1/2 tsp. kosher salt shopping list
- 1/4 tsp. black pepper shopping list
- 1 pound thin-sliced turkey cutlets shopping list
- 3/4 cup reduced-calorie blue cheese salad dressing shopping list
- 2 Tbls. cider vinegar shopping list
- 16 cups mixed salad greens shopping list
- 1 strip bacon (can use turkey bacon), cooked and crumbled shopping list
- 1 can or jar (14.5 -oz.) sliced beets, drained and cut into strips shopping list
- 3 hard-cooked eggs, shelled and sliced shopping list
- 1 cup Fat-free croutons shopping list
How to make it
- Heat oven to 450 degrees.
- In a shallow dish, whisk egg whites and mustard.
- In a second dish, combine cheese, cornflake crumbs, salt and pepper.
- Coat cutlets with egg white mixture, then cheese mixture.
- Coat a large baking sheet with non-stick spray.
- Transfer cutlets to prepared pan; spritz cutlets with non-stick cooking spray (I like to use Olive Oil Spray.)
- Bake cutlets at 450 degrees for 5 minutes. Flip over; bake an additional 5 minutes.
- Whisk dressing and vinegar until blended.
- In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated.
- To serve: Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with dressing.
- 285 calories per serving.
People Who Like This Dish 2
- marky90 Dearborn, MI
- crazeecndn Edmonton, CA
- chihuahua Sonoma County, USA
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