Yield: 6 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Salad   Preparation Method: Oven Finish, Saute   Product Type: Turkey Cutlets/Steaks

Vinaigrette

1/2 Cup sun-dried tomatoes, finely sliced

1 orange, juiced

1 lemon, juiced

1/2 Cup sesame oil

1/2 Cup rice vinegar

1 Cup grape seed oil

Mix sun-dried tomatoes, orange and lemon juices, sesame oil, rice vinegar and grape seed oil. Reserve.

Turkey Cutlets

6 (5-ounces each) TURKEY CUTLETS

1 Tablespoon favorite chili rub with cumin

To Taste marinade of olive oil, garlic and herbs

To Taste salt and freshly ground pepper

Rub turkey cutlets with chili and cumin and marinate in olive oil with garlic and fresh herbs for 3-4 hours. Warm 8-inch saute pan and brown turkey on both sides. Finish cooking turkey in oven at 325 degrees F until no longer pink in center. Season turkey with salt and pepper on both sides. Remove to plate and partially cover.

Potato Disks

1 Each potato, thinly sliced, placed in circle on oiled non-skid pan

8 Slivers Brie, halved lengthwise

Season and roast sliced potatoes at 350 degrees F until brown; turn, top with Brie and set aside. Hold warm for service.

Service

2 Each yellow tomatoes, cut into 1-inch pieces

1 Cup arugula, washed and chilled

1 Cup baby spinach, washed and chilled

1 Cup Belgian endive, cut in half at an angle

3 Tablespoons flat parsley leaves

1 Tablespoon sesame seeds, lightly toasted

6 Each long chives, slivered

Toss tomatoes with a few tablespoons of vinaigrette. When slightly cooled, slice turkey and arrange in large circle on oversize plate. Top with warmed Brie potato disks. Place yellow tomatoes in center of circle. Gently toss greens (arugula, baby spinach, Belgian endive and parsley leaves) with small portion of vinaigrette and arrange in beehive fashion on top of yellow tomatoes. Sprinkle with sesame seeds and garnish with chives.

Recipe Source: Recipe developed for the National Turkey Federation by Chef Michael Foley, Printer's Row Restaurant, Chicago

Nutrition Facts Calories 560   Calories from Fat 300 % Daily Value* Total Fat 34g 52% Saturated Fat 6g 30% Cholesterol 120mg 40% Sodium 400mg 17% Total Carbohydrate 17g 6% Dietary Fiber 3g 12% Sugars 2g   Protein 46g   Vitamin A 15% Vitamin C 30% Calcium 8% Iron 36% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4