Warm turkey and nectarine salad with orange vinaigrette

Total Time
19 min
15 min
4 min
When choosing your nectarines for this yummy salad recipe, you should take a good whiff. They should have a wonderful fragrance, even if the nectarines are very firm. If they don’t have that intoxicating fragrance, then they were picked too soon and will never be sweet. Peaches also make a fine substitute for nectarines, so use them if they seem like a better choice in your market. This salad also features a delicious, citrusy vinaigrette that comes together in minutes and is made with orange juice, balsamic vinegar, shallots, olive oil, and a touch of honey and salt. It nicely complements the watercress, nectarines, jicama, and sliced turkey.


Unsweetened orange juice

2 Tbsp

Balsamic vinegar

1½ Tbsp, white


1 Tbsp, chopped, minced

Olive oil

2 tsp, extra-virgin


½ tsp

Table salt

½ tsp

Uncooked boneless skinless turkey breast

8 oz, 2 cutlets

Black pepper

tsp, freshly ground

Fresh watercress

1 bunch(es), large, tough stems discarded, leaves rinsed


1 item(s), medium, or 2 small, cut in 1/2-inch-thick wedges


½ cup(s), peeled, matchstick-size pieces or unpeeled seedless cucumber


  1. To make the orange vinaigrette, whisk together the orange juice, vinegar, shallots, 1 teaspoon of the oil, the honey, and 1/4 teaspoon of the salt in a large bowl until blended; set aside.
  2. Heat the remaining 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Sprinkle the turkey cutlets with the remaining 1/4 teaspoon salt and the pepper. Add to the skillet and cook until just cooked through, about 2 minutes on each side. Transfer the cutlets to a plate and let cool 5 minutes. Slice crosswise into strips.
  3. Re-whisk the vinaigrette; add the watercress, nectarines, jicama, and turkey to the dressing; toss to mix well. Yields 3 cups per serving.