Grilled Turkey Saltimbocca
Prep time: Cook time: Makes: 4 Servings
What you need:
- 4 Ontario turkey scallopini (about 12 oz/375 g total)
- 2 tbsp (25 mL) chopped fresh parsley
- 2 tsp (10 mL) grated lemon rind
- 1/2 tsp (2 mL) freshly ground black pepper
- 8 large fresh basil leaves
- 8 slices prosciutto or Serrano ham
- 8 cups (2 L) mixed spring greens
- 1 carrot, shredded
- 1 small red bell pepper, thinly sliced
- 3 tbsp (45 mL) aged balsamic vinegar
- 2 tbsp (25 mL) extra virgin olive oil
- 1 tsp (5 mL) dried oregano leaves
- 1/4 tsp (1 mL) salt
Make it Super:
In a large bowl, toss scallopini with parsley, lemon rind and pepper. Lay scallopini on work surface and top each with basil leaves to cover. Wrap each with prosciutto, using two slices to cover. Place on greased grill over medium heat and grill for about 8 minutes or until prosciutto is crisp and turkey is no longer pink inside. Remove to plate.
In a large bowl, combine greens, carrot and pepper. Drizzle with vinegar, oil, oregano and salt; toss to coat well. Divide among 4 plates and top with turkey scallopini.
Per serving: About 246 cal, 31 g pro, 12 g total fat (3 g sat fat), 8 g carb, 5 g fibre, 70 mg chol, 819 mg sodium. %RDI: iron 32%, calcium 8%, vit A 94%, vit C 97%
