Photo provided by Turkey Farmers of Ontario
Peppery arugula is the background flavour in this salad. While the grilled Turkey offers a delicious barbecue taste.
2 pkgs Ontario Turkey Breast, slices or tenders
3 tbsp Dijon mustard
2 tbsp canola oil
3 cloves garlic, minced
1/2 tsp freshly ground black pepper
6 slices prosciutto
1 container baby arugula
1 cup grape tomatoes, halved lengthwise
1 cup croutons
1/3 cup light mayonnaise
2 tbsp freshly grated Parmesan cheese
1/2 tsp grated lemon rind
2 tbsp lemon juice
1 small clove garlic, minced
1 tsp anchovy paste, or 1 anchovy minced
In a large bowl, whisk together mustard, oil, garlic and pepper. Add Turkey and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
Place Turkey on greased grill over medium high heat, turning once for about 12 minutes or until no longer pink inside. Remove to cutting board and slice thinly.
Place prosciutto on grill turning once for about 3 minutes or until crisp. Remove to plate.
Dressing: In a large bowl, whisk together mayonnaise, Parmesan cheese, lemon rind and juice, anchovy paste and garlic. Add arugula, tomatoes and croutons and toss to coat evenly. Divide among 6 plates and top with Turkey and prosciutto.
Calories 271, Protein 28g, Carbohydrates 10g, Fat 13g, Fibre 1g, Sodium 890mg.
Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.
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