Turkey and Spinach Salad with Lemon-Thyme Vinaigrette


  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 Tbsp honey
  • 1 1/2 tsp salt, 2 tsp pepper, divided
  • 2 lb turkey breast cutlets (or use chicken cutlets)
  • 2 Tbsp vegetable oil
  • 2 (10-oz) bags fresh baby spinach
  • 2 small, crisp red apples (such as Braeburn)
  • 2 cups chopped roasted, salted almonds


Whisk together lemon juice, oil, mustard, garlic, thyme, honey, 1/2 tsp salt, and 1 tsp pepper in a small bowl. Sprinkle turkey with remaining 1 tsp salt and 1 tsp pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook turkey, in batches, 3 to 4 minutes per side or until done. Cut into thin strips. Combine spinach, apples, and almonds in a large bowl; add turkey, tossing to combine. Drizzle with Lemon-Thyme Vinaigrette.

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