Cook The Book: Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean Salad Recipe

Name: Cook The Book: Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (1/2-inch-thick) turkey cutlets; Salt and freshly ground black pepper; Zest and juice of 2 large oranges; 2 cups plain low-fat organic yogurt; 2 tablespoons grated fresh ginger; 1/4 cup packed fresh mint leaves, chopped; 1/2 pound green beans, trimmed; 1/2 pound wax beans, trimmed; Sea salt and freshly ground black pepper; 3 large ripe tomatoes, cut into 1/2-inch-thick slices; 1/4 cup aged balsamic vinegar; 1/4 cup extra-virgin olive oil

Servings: persons

2 pounds (1/2-inch-thick) turkey cutlets
Salt and freshly ground black pepper
Zest and juice of 2 large oranges
2 cups plain low-fat organic yogurt
2 tablespoons grated fresh ginger
1/4 cup packed fresh mint leaves, chopped
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
Sea salt and freshly ground black pepper
3 large ripe tomatoes, cut into 1/2-inch-thick slices
1/4 cup aged balsamic vinegar
1/4 cup extra-virgin olive oil

1
To make turkey: Place cutlets between doubled sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Season with salt and pepper.
2
In a small bowl, combine orange zest and juice, yogurt, ginger, and mint; stir until blended. Pour yogurt mixture into a large resealable plastic bag; add turkey cutlets and turn to coat thoroughly. Refrigerate 2 hours.
3
Heat a large panini griddle or Foreman grill to high (with drip tray in place). Remove cutlets from marinade; allow excess yogurt to drip of. In batches, place cutlets on grill, cover, and cook until cooked through, about 2 minutes. Keep warm in oven.
4
To make bean salad: Heat a panini griddle or Foreman grill. In batches, arrange beans in a singe layer on griddle. Cover and cook until just tender, 4 to 5 minutes. Sprinkle with salt and pepper to taste and set aside.
5
Sprinkle tomato slices with salt and pepper to taste; grill until just heated through; about 1 minute.
6
In a small bowl, whisk vinegar and oil until blended. On each of 6 plates layer tomato slices and beans, drizzling each with vinaigrette. Top with turkey cutlets.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds (1/2-inch-thick) turkey cutlets, Salt and freshly ground black pepper, Zest and juice of 2 large oranges, 2 cups plain low-fat organic yogurt, and more.

Yes, Cook The Book: Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean Salad

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