During these warm summer months, I love to serve a flavorful main course salad for dinner.  You need little else besides maybe a slice of garlic bread and a glass of wine to with a salad like this one—an easy weeknight dinner indeed!  I based this one on a recipe I saw in a recent issue of Martha Stewart Living magazine; peppery baby arugula topped with quick-pickled peaches and tiny round of fresh mozzarella cheese.

Sounds good already, right?  Their version also includes a thin, fried chicken cutlet, but I just couldn’t pass up these plump individual turkey tenderloins I saw at the store instead.  And to lighten it up even move, I baked the tenderloins with a flavorful topping of mustard and crunchy Panko instead of frying them.  (This salad would also be great topped with strips of marinated skirt steak, or maybe even a some seared scallops.)

(To view this recipe, click on the following link: http://www.marthastewart.com/1125592/pickled-peach-and-mozzarella-salad-fried-chicken-cutlets)

Tagged: baby arugula, baked turkey, bocconcini, chicken cutlets, entree salad, Martha Stewart Living, pickled peaches, Salad, turkey tenderloin