- 2 turkey tenderloins
- 1 teaspoon dried sage
- 1/4 pound prosciutto, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 package mixed salad greens
- 1 cup Kalamata olives, pitted
- 1/4 cup shredded Mozzarella cheese
- 1/4 cup Italian dressing
- Rub turkey tenderloin with dry sage. Season with salt and pepper. Lay out prosciutto slices and place turkey on one end, then roll up around turkey completely. Secure with toothpicks.
- In a saute pan heat olive oil. Place turkey in pan and cook until golden and crispy on all sides.
- Place on a baking tray and place in a preheated 350 degree F oven for about 12-15 minutes or until cooked throughout. Let rest 10 minutes before slicing.
- In a mixing bowl add the salad greens, Kalamata olives and mozzarella. Toss lightly with dressing. Place equal amounts of salad onto plates. Slice turkey and place slices over salad. Serve.