Crispy Turkey Cobb Salad
This low-fat main-dish salad topped with oven-fried turkey cutlets, beets, hard-cooked eggs, and croutons makes a satisfying dinner with a pleasing mix of flavors and textures.
Ingredients
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2 egg whites
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2 tablespoons Dijon mustard
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4 tablespoons grated Parmesan cheese
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1 cup cornflake crumbs
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 pound thin-sliced turkey cutlets
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3/4 cup bottled reduced-fat calorie blue cheese salad dressing
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2 tablespoons cider vinegar
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2 packages (8 ounces each) mixed salad (16 cups)
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1 strip bacon, cooked and crumbled
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1 can (14.5 ounces) sliced beets, drained and cut into strips
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3 hard-cooked eggs, shelled and sliced
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1 cup fat-free croutons
Directions
1.
Heat oven to 450 degrees F. In a shallow dish, whisk whites and mustard. In second dish, combine cheese, cornflake crumbs, salt and pepper.
2.
Coat cutlets with egg white mixture, then cheese mixture.
3.
Coat a large baking sheet with nonstick cooking spray. Transfer cutlets to prepared pan; spritz cutlets with nonstick cooking spray.
4.
Bake cutlets at 450 degrees F for 5 minutes. Flip over; bake an additional 5 minutes.
5.
Whisk dressing and vinegar until blended. In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated.
6.
To serve: Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with extra dressing.
Nutrition information
Calories 285, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 166 mg, Sodium 858 mg, Carbohydrate 25 g, Fiber 2 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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Classic California Cobb Salad
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