Brush the tenderloins with olive oil. Heat a grill pan and sear for 2 -3 minutes each side. Transfer to a baking sheet and place in the oven for 5 minutes to cook through. Remove from the oven, cover with foil and leave to rest for 5 minutes before slicing. While the turkey is cooking, steam the green beans for 5 minutes until tender. Rinse under cold water and set aside.
Combine the olive oil, balsamic and cranberry sauce together. Toss ½ the dressing over the mixed green leaves and beans.
Cut the turkey breast into 8 slices and arrange over the leaves. Pour the remaining dressing over the turkey and sprinkle the walnuts on top.
Note : Gram for gram turkey is lower in energy, higher in protein, with almost half the saturated fat of chicken.