Turkey Al Fresco on Mixed Greens

Turkey coated with Italian dressing, bread crumbs and Parmesan cheese, served over fresh greens

Ingredients

• no-stick cooking spray
• 1/2 cup dry bread crumbs
• 1/2 cup (2 oz) grated Parmesan cheese
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3/4 cup reduced fat Italian dressing, divided
• 1 package (about 1 lb) Butterball® Fresh Turkey Breast Strips
• 8 cups torn mixed salad greens
• 1 small red onion, cut into thin slices
• 2 medium tomatoes, seeded,chopped
• 2 tablespoons chopped fresh parsley, (optional)

Directions

1. Preheat oven 450°F. Spray baking sheet with cooking spray.

2. Combine bread crumbs, cheese, dill, paprika and pepper in large resealable plastic bag.

3. Pour 1/4 cup of the dressing into small bowl. Dip a few turkey strips in dressing. Add to bread crumb mixture in bag; close bag. Shake gently to evenly coat turkey; place on prepared baking sheet. Repeat with remaining turkey strips. Discard remaining dressing and bag with bread crumb mixture.

4. Bake 10 minutes, or until turkey strips are lightly browned and no longer pink in centers.

5. Arrange salad greens on large serving platter. Top with the turkey strips, onions and tomatoes; sprinkle with parsley, if desired. Drizzle with the remaining 1/2 cup dressing.