Good For You
Turkey and Spinach Salad with Lemon Vinaigrette
Parmesan-Crusted Potato and Carrot Wedges
Ingredients
- 1½ lb turkey cutlets
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 6 Tbsp olive oil. divided
- ¼ cup lemon juice
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 Tbsp finely chopped fresh parsley
- 1 Tbsp honey
- 2 (10-oz) pkg baby spinach
- 2 Honeycrisp apples, sliced
- 1 cups chopped roasted, salted almonds
Instructions
- Sprinkle turkey with ½ tsp each salt and pepper. Cook, in batches, in 2 Tbsp hot oil in a large skillet 3 to 4 minutes per side or until done. Cool slightly; cut into thin strips.
- Whisk together ¼ cup oil, lemon juice, mustard, garlic, parsley, honey, and ½ tsp each salt and pepper in a large bowl. Add spinach, apples, and nuts; toss. Serve topped with turkey.
Side Dish Ingredients
- 1 lb Yukon Gold potatoes, cut into wedges
- 1 lb French baby carrots
- 1 Tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- 3 Tbsp yellow cornmeal
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, carrots, oil, salt, and pepper.
- Mix together cornmeal and cheese in a shallow dish. Dredge potatoes and carrots in cornmeal mixture, shaking off excess.
- Arrange potatoes and carrots on a lightly greased rimmed baking sheet. Bake 25 to 30 minutes or until golden and tender, turning once. Serve alongside salad.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
