Crispy Turkey Cobb Salad!

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.

• 2      egg whites

• 2    tablespoons   Dijon mustard

• 4    tablespoons   grated Parmesan cheese

• 1    cup   cornflake crumbs

• 1/2   teaspoon   salt

• 1/4   teaspoon   black pepper

• 1    pound   thin-sliced turkey cutlets

• 3/4   cup   bottled reduced-fat calorie blue cheese salad dressing

• 2    tablespoons   cider vinegar

• 2    packages  (8 ounces each) mixed salad (16 cups)

• 1    strip  bacon, cooked and crumbled

• 1    can  (14.5 ounces) sliced beets, drained and cut into strips

• 3      hard-cooked eggs, shelled and sliced1    cup   fat-free croutons

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                                                                                                                                                                    directions

  Heat oven to 450 degrees 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 degrees 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.