Serve this sweet-savory salad with crusty multigrain rolls or bread.
turkey salad with oranges
start to finish: 30 minutes
makes: 4 servings
- 1 5-ounce package arugula or baby spinach
- 2½ cups shredded cooked turkey or chicken (12 ounces)
- 1 large red sweet pepper, cut into strips (1 cup)
- ¼ cup snipped fresh cilantro
- 3 tablespoons orange juice
- 2 tablespoons peanut oil or canola oil
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 2 teaspoons Dijon-style mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 oranges, peeled and sectioned
1 In a large bowl toss together arugula, turkey, sweet pepper, and cilantro; set aside.
2 For vinaigrette, in a small bowl whisk together orange juice, oil, honey, lemon juice, mustard, cumin, salt, and black pepper. Drizzle vinaigrette over salad; toss gently to coat. Add orange sections to salad.
nutrition facts per serving: 281 cal., 8 g fat (1 g sat. fat), 71 mg chol., 263 mg sodium, 25 g carb., 5 g fiber, 28 g pro.
kitchen tip: Bagged greens labeled as “Ready to Eat” really are ready to eat! In fact, washing produce that has already been double- or triple-washed can actually increase the risk of cross-contamination. Whether you are buying whole heads of lettuce or bagged greens, look for the same qualities: Greens should be crisp, brightly colored, and free from blemishes. Look for greens that are not wilted or discolored.