Mandarin Turkey Salad with Buttermilk-Herb Dressing
This colorful salad combines fruit, vegetables and protein for a balanced main course. Choose in-season vegetables in a variety of colors for maximum nutrition, freshness and taste appeal.
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Makes 6 servings
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth|
|1-1/4||pounds turkey tenderloins, cut in half lengthwise|
|1/2||teaspoon dried basil|
|1/2||pound (about 8 cups) mesclun salad greens, washed and dried|
|2||pounds (about 10 cups) raw cut-up vegetables such as broccoli florets, red or yellow bell peppers, carrots and red onion|
|1||can (11 ounces) mandarin orange segments, drained|
- Prepare Buttermilk-Herb Dressing; set aside.
- Place broth in medium saucepan; bring to a boil over high heat. Add turkey and basil. Return to a boil; reduce heat. Simmer, covered, 12 to 14 minutes or until turkey is no longer pink in center.
- Remove turkey from broth. When cool enough to handle, shred turkey into strips.
- Arrange salad greens on individual plates. Divide turkey evenly over salad greens. Arrange vegetables and orange segments around turkey. Drizzle each serving with 2 tablespoons Buttermilk-Herb Dressing.
|Serving Size:||2/3 cup greens with 2/3 cups vegetables, 1/2 cup turkey, 2 tablespoons plus 2 teaspoons dressing and|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||10 %|
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