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1
To Make The Honey-Dijon Dressing: Whisk together all ingredients in a small bowl.
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2
Cover, chill and reserve.
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3
To Make The Cajun Spice Blend: Combine spices for Cajun spice blend in a small bowl.
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4
To Make the Turkey Cutlets: Preheat oven to 400 degrees F.
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5
Lightly brush both sides of turkey cutlets with olive oil.
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6
Sprinkle top of each with spice blend, covering the entire top surface of the cutlets with the seasonings.
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7
Heat heavy large skillet (preferably cast-iron) over high heat until very hot.
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8
Add 1 tablespoon oil; swirl to coat.
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9
Place 2 cutlets, seasoned side down, in skillet.
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10
Sear until very brown on bottom, about 2-3 minutes.
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11
While the first side cooks, sprinkle another teaspoon of spice blend over the top of each cutlet, coating the surfaces well.
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12
Turn the cutlets and sear for another 2-3 minutes.
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13
Repeat with remaining 2 cutlets.
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14
Place cutlets on a baking sheet.
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15
Place in preheated oven; bake until an internal temperature of 170 degrees is reached, about 6-8 minutes.
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16
For The Salad Assembly: Toss lettuce, spinach and carrots together.
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17
Portion vegetables into 4 shallow pasta bowls or dinner plates.
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18
Slice cutlets, across the grain, in 1/2-inch-thick slices.
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19
Place the turkey strips across the top of each salad.
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20
Sprinkle each salad with grape tomato halves, shredded cheese and green onions.
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21
Serve immediately with Honey-Dijon dressing on the side.
