Number of servings :
Cooking time: 10 minutes
Type of meal : | Salads | Salads
Special diet :
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
- Cut or tear iceberg lettuce and radicchio into small pieces. Arrange on individual serving plates.
- Halve melon and discard seeds. Scoop out flesh with a melon baller. Cut grapes in half. Scatter melon balls and grapes over salad greens.
- 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.
- 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.
Imported on 2011-01-20 20:26:46 — Original ID:1354