This low-fat main-dish salad topped with oven-fried turkey cutlets, beets, hard-cooked eggs, and croutons makes a satisfying dinner with a pleasing mix of flavors and textures.




  • Heat oven to 450°F. In a shallow dish, whisk whites and mustard. In second dish, combine cheese, cornflake crumbs, salt and pepper.

  • Coat cutlets with egg white mixture, then cheese mixture.

  • Coat a large baking sheet with nonstick cooking spray. Transfer cutlets to prepared pan; spritz cutlets with nonstick cooking spray.

  • Bake cutlets at 450°F for 5 minutes. Flip over; bake an additional 5 minutes.

  • Whisk dressing and vinegar until blended. In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated.

To serve:

  • Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with extra dressing.

Nutrition Facts

285 calories; 7 g total fat; 166 mg cholesterol; 858 mg sodium. 25 g carbohydrates; 30 g protein;