Fresh Greens with Grilled Turkey, Apples, Walnuts and Cranberry Vinaigrette

This recipe serves:  1 2 4

1/4 large shallot, finely chopped
1 tablespoon finely diced dried cranberries
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil
1 teaspoon freshly chopped parsley
freshly ground black pepper
salt to taste
1 turkey cutlet, about 4 ounces
1 teaspoon olive oil
salt and pepper to taste
2 cups fresh baby greens, washed
1/2 large tart apple (granny smith or other), cored and diced
1 tablespoon chopped walnuts
For the cranberry vinaigrette:
1. In a small mixing bowl, whisk the shallots, cranberries and vinegar together. Continue whisking gently while adding the oil and parsley. Add salt and pepper to taste.

For the grilled turkey:
1. Preheat the grill to medium-high.

2. Brush the cutlet with olive oil and season with salt and pepper.

3. Grill the turkey for about 4 to 6 minutes each side, depending on the thickness until the turkey is cooked through. Remove the turkey from the grill and place on a cutting board to rest. Cut the turkey into strips.
(The turkey can be grilled in advance and stored in the refrigerator for up to 2 days.)

For the green salad:
1. Place the turkey strips in a mixing bowl, add the apples, walnuts and half of the vinaigrette.

2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the turkey, apple and walnut mixture on top.

Serving Size: 1turkey cutlet with salad

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