© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 1/2 lb TURKEY CUTLETS, cubed to an even thickness
1/3 c olive oil
3 tbsp white wine vinegar
4 oz blue cheese, crumbled and divided
1/2 tsp ground pepper
1 Head (about 8 c) romaine lettuce, washed, shredded and chilled
3 Each hard-cooked eggs, peeled and quartered
1 (about 2 c) firm, ripe avocado, peeled, pitted and cut into 1/2-inch pieces
3/4 lb (about 2 c) ripe tomatoes, diced into 1/2-inch pieces
1/2 c sweet red onion, finely diced
6 oz TURKEY BACON, cooked and crumbled
6 tbsp slivered almonds
Heat 1 inch of water in a large skillet to simmering. Add turkey; poach until no longer pink, about 2 to 3 minutes. Transfer to plate; cool. Cut into 3-1/2 x 1/4-inch strips.
Whisk oil, vinegar, 1 ounce cheese, salt and pepper in a small bowl. Cover and chill.
Place lettuce in large bowl. Arrange turkey, eggs, avocado, tomatoes and onion on lettuce; sprinkle with bacon, almonds and remaining blue cheese. Serve with dressing.
Serving Size 1 serving (402 g)
Total Calories 580
Calories from Fat 350
Total Fat 38 g
% Daily Total Fat 60
Saturated Fat 9 g
% Daily Saturated Fat 45
Cholesterol 215 g
% Daily Cholesterol 70
Sodium 950 mg
% Daily Sodium 40
Total Carbohydrates 13 g
% Daily Total Carbohydrates 4
Dietary Fiber 7 g
% Daily Dietary Fiber 25
Sugars 4 g
Protein 46 g
% Daily Protein 0
% Daily Vitamin C 50
% Daily Calcium 15
% Daily Iron 20