Warm Turkey and Nectarine Salad with Orange Vinaigrette

Total Time
19 min
15 min
4 min
When choosing nectarines, take a good whiff. They should have a wonderful fragrance, even if the nectarines are very firm.


unsweetened orange juice

2 Tbsp

balsamic vinegar

1½ Tbsp, white

uncooked shallot(s)

1 Tbsp, 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

uncooked jicama

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.


If they don’t have a fragrance, they were picked too soon and will never be sweet. Peaches make a fine substitute for nectarines, so use them if they seem a better choice in your market.

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