Summer Turkey Salads

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 large egg, beaten
• 3/4 cup finely chopped walnuts
• 1/2 teaspoon dried rosemary, crushed
• 1/2 pound turkey breast cutlets, cut into strips
• 1 tablespoon olive oil
• 1 package (5 ounces) spring mix salad greens
• 2 plum tomatoes, cut into wedges
• 1 cup fresh blueberries
• 1/2 cup mandarin oranges
• 2 green onions, thinly sliced
• 1/4 cup red wine vinegar
• 1/2 cup fresh blueberries
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil

1. Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture.
2. In a large skillet over medium heat, cook turkey in oil in batches for 2-3 minutes on each side or until meat is no longer pink.
3. Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips.
4. In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.

allpurpose, salt, egg, walnuts, rosemary, turkey breast cutlets, olive oil, spring mix salad greens, tomatoes, fresh blueberries, mandarin oranges, green onions, red wine vinegar, fresh blueberries, honey, mustard, olive oil

Taken from www.tasteofhome.com/recipes/summer-turkey-salads/ (may not work)