Turkey Scallopini Salad with Gorgonzola is a phenomenal salad that you will enjoy to the max.

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

Turkey Scallopini Salad with Gorgonzola:

Using scallopini is ideal for this recipe. However, using other turkey meat is perfectly fine, even leftover Holiday turkey!

Type: Salad Recipe

Serve with: olive oil and balsamic vinegar
Prep Time: 15 min
Cook Time: 10 min
Yield: 3 servings

Ingredients:

• 3 pieces turkey scallopini
• 3 Romaine lettuce hearts – broken into bite sized pieces
• 3 eggs
• 1 tomato – wedged
• 1/2 cucumber – quartered chunks
• 1/4 carrot – grated
• ~ 5 oz Gorgonzola cheese
• olive oil – to taste
• balsamic vinegar – to taste

Instructions:

1. Preheat a large frying pan with 1/2 tbsp olive oil on medium heat.
2. Start a small sauce pan of water with salt in to a boil with 3 eggs in it beginning with cold water. Allow to boil for 8 min and rinse under cold water and allow to sit in pot of cold water for at least 5 min with shell on.
3. Pan fry turkey scallopini about 5 min per side, to be sure it’s cooked through.
4. Let rest on a cutting board for 5 min before slicing it.
5. While waiting, arrange fresh and cut vegetables in a salad bowl.
6. Take shells off of eggs and slice eggs, if desired. Otherwise, serve alongside salad to be eaten with it.
7. Place turkey slices on top of salad and break up Gorgonzola into bite-sized chunks and arrange on top of salad.
8. 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, and healthy to boot!

This Turkey Scallopini Salad with Gorgonzola is sure to please – a phenomenal salad!