Salad

2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1/2 tsp chopped fresh rosemary
1/8 tsp salt
1/8 tsp ground black pepper
11/2 c halved red cherry tomatoes
1/2 med red onion, chopped
4 C. Italian-style salad greens or baby greens with fresh herbs

Turkey

2 tsp chopped fresh rosemary
1 1/2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp ground black pepper
1 lb turkey breast cutlets

To make the salad: In a large bowl, whisk together the oil, vinegar, rosemary, salt, and pepper. Add the tomatoes and onion, and toss gently. Set aside while preparing the turkey. To make the turkey: Preheat the broiler. Coat the broiler pan with olive oil cooking spray. In a cup, combine the rosemary, lemon peel, salt, and pepper. Rub over the turkey. Place the turkey on the prepared pan. Broil the turkey 4-6″ from the heat for 5 minutes, turning once, or until no longer pink. Add the greens to the salad, toss lightly, and place it on a platter. Top with the turkey.

Yield: 4 servings

Calories: 190
Fat: 6g
Fiber: 3g