Salad<\/p>\n
2 tsp extra virgin olive oil
\n2 tsp balsamic vinegar
\n1\/2 tsp chopped fresh rosemary
\n1\/8 tsp salt
\n1\/8 tsp ground black pepper
\n11\/2 c halved red cherry tomatoes
\n1\/2 med red onion, chopped
\n4 C. Italian-style salad greens or baby greens with fresh herbs<\/p>\n
Turkey<\/p>\n
2 tsp chopped fresh rosemary
\n1 1\/2 tsp grated lemon peel
\n1\/2 tsp salt
\n1\/4 tsp ground black pepper
\n1 lb turkey breast cutlets<\/p>\n
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.<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 190
\nFat: 6g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n