How to Cook Turkey Scallopini Salad with Gorgonzola : The 'How to Cook' Blog

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How to Cook Turkey Scallopini Salad with Gorgonzola

Posted by Kimberly on Mar - 29 - 2009 with 5 Comments

A healthy, unbelievably flavorful and different salad, quick and easy for a weekday night dinner or lunch! Absolutely fantastic!

Type: Salad
Serve With: Olive oil and balsamic vinegar
Prep Time: 15 min
Cook Time: 10 min
Yield: 3 servings

Ingredients:
turkeyscallopinisaladwithgorgonzola-ingredients

Instructions:
1. Preheat pan with 1/2 tbsp olive oil on medium heat.

2. Start small pot of water with salt in to a boil with 3 eggs in it beginning with cold water. Allow to boil for 8 minutes and rinse under cold water and allow to sit in pot of cold water for at least 5 minutes with shell on.

2. Pan fry turkey scallopini about 5 minutes per side, to be sure it’s cooked through.

3. Let rest on a cutting board for 5 minutes before slicing it.

4. While waiting, arrange fresh and cut vegetables in a salad bowl.

5. Take shells off of eggs and slice eggs if desired. Otherwise, serve alongside salad to be eaten with it.

6. Place turkey slices on top of salad and break up Gorgonzola into bite-sized chunks and arrange on top of salad.

7. Allow people to drizzle their own olive oil and balsamic vinegar on top of salad.

* Tip: Apricot kernel oil is divine on this salad as well! Yum!

I’m telling you…I could eat this salad at least once a week! It is so flavorful and a great combination of ingredients! Healthy to boot!

***

I hope you enjoyed this Turkey Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards

P.S. If you want to try something a little different and unbelievably delicious, try substituting the olive oil for Apricot Kernel Oil:

Apricot Kernel Carrier & Cooking Oil Refined 4 fl oz: C

Cosmetic and food grade oil. Apricot Kernel Carrier Oil is a pale yellow, extremely light seed oil extracted from the kernel of the apricot fruit. It is a very healthy oil because it is high in monounsaturated fat and contains no trans-fatty acids. It can be used for high heat cooking methods, such sautéing and pan-frying, and the mild flavor will not overpower the other ingredients in salad dressings. It is also popular as a body oil and is commonly used for cosmetics and pharmaceuticals. It is high in Vitamins A and B, which helps with healing and rejuvenating skin cells. It is used frequently in facial preparations and is good for all skin types, particularly for prematurely aged skin, sensitive, inflamed and dry skin. Quickly absorbs into the skin.

Technorati Tags: salad, turkey, scallopini, healthy, Gorgonzola, salad recipe, turkey recipe, turkey scallopini

5 Responses so far.

mike says:

March 29, 2009 at 3:53 pm

This one I’ve got to try, does Gorgonzola come in measures, as in strong or mild?
Kimberly @ Cooking With Kimberly Blog says:

March 29, 2009 at 4:06 pm

Good question Mike…

I don’t think Gorgonzola comes in different “strengths” per se, but I’m sure the flavors vary from brand to brand.

However, you can also get different combinations of Gorgonzola cheese…

For instance, I’ve bought Borgonzola before for this salad and it works wonderfully…

Borgonzola is a combination of a cheese called Borgo and Gorgonzola. It’s soft and creamy with a “bloomy” rind. That means it ripens from the outside in – like a Brie.

Now, bear in mind that Gorgonzola is a blue cheese, so you could substitute it for any blue cheese and you’ll still be a happy camper.

Hope that helps you a bit more Mike…

Kimberly
Tony says:

April 18, 2009 at 12:52 am

This sounds really good. I love Gorgonzola, nice and creamy but with a bite. It would probably go well with Dolcelatte as well, although hard to find in the USA (at least for me).
Kimberly says:

April 18, 2009 at 6:35 am

That would be delicious Tony! I believe it’s a milder version of Gorgonzola.

I often use a cheese called Borgonzola too – accomplishes the same goal!

I hope you try it – I’m sure you’ll enjoy it.

Kimberly
Kimberly @ Salad Recipes says:

January 23, 2011 at 2:53 pm

I cannot wait to eat this today…It’s for D-Lunch!

Kimberly