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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Turkey With Warm Arugula Salad

Source: dLife

Simply seasoned turkey cutlets topped with warm arugula salad.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	232.0

Total Carbs	7.5 g

Dietary Fiber	1.2 g

Sugars	4.1 g

Total Fat	8.9 g

Saturated Fat	1.7 g

Unsaturated Fat	0.7 g

Potassium	14.7 mg

Protein	30.6 g

Sodium	461.8 mg

Dietary Exchanges 8.9 Fat, 1.5 Vegetables, 2.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb turkey breast cutlets 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 tbsp olive oil 4.0
4 each fresh tomatoes 1.0
1 each fresh green onions 2.0
2 tbsp grated Parmesan cheese 1.0
1 tbsp red wine vinegar 1.0
1 tbsp olive oil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 8.0
8 oz arugula

Directions

Use a meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound cutlets to uniform 1/4-inch thickness. Rub cutlets with salt and pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add cutlets, cook, turning once, until golden approximately 4 minutes. Transfer to platter, cover with foil to keep warm.
Add tomatoes to skillet in which turkey was cooked, and cook for 1 minute. Remove from skillet.
In a medium bowl, with fork, mix green onion, Parmesan, vinegar, oil, salt, and pepper. Add arugula and gently toss to mix well.
To serve, top turkey cutlets with arugula mixture, spoon warm tomatoes over greens.