Preparation Time: 20 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients
1 small head iceberg lettuce

1 head treviso or round radicchio

1 small cantaloupe or honeydew melon (about 500 g/1 lb)

250 g (8 oz) red seedless grapes 250 g (8 oz) green seedless grapes

1 tbsp butter

500 g (1 lb) turkey tenderloins or turkey breast cutlets, cut into thin strips

Salt and freshly ground black pepper

1 tbsp fresh lemon thyme leaves

1/4 cup (25 g/1 oz) walnuts dressing

2 tbsp crème fraîche or sour cream

2 tbsp walnut oil 

3 tbsp lemon juice salt and freshly ground black pepper

Directions

1. Cut or tear iceberg lettuce and radicchio into small pieces. Arrange on individual serving plates.
2. Halve melon and discard seeds. Scoop out flesh with a melon baller. Cut grapes in half. Scatter melon balls and grapes over salad greens.
3. Heat butter in a nonstick pan over medium heat. Cook turkey until browned and cooked through, about 8 minutes. Season with salt and pepper. Stir in lemon thyme.
4. To make dressing, whisk crème fraîche, oil and lemon juice in a bowl. Add salt and pepper to taste. Drizzle over salad greens. Top with turkey and garnish with walnuts.

Nutrients Per Serving: 567 calories, 39 g protein, 33 g total fat, 10 g saturated fat, 124 mg cholesterol, 29 g carbohydrate, 5 g fibre.

For more tempting turkey recipes try our Turkey and Mushroom Salad or our Creamy Turkey Salad with Grapes and Pecans.

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