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Salads are a mixture of lettuces, vegetables and sometimes even meats and dairy products. Most have an accompanying dressing to keep it moist and even more toppings to add flavor.
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Mandarin Turkey Salad with Buttermilk-Herb Dressing
Buttermilk-Herb Dressing
by the Editors of Easy Home Cooking Magazine
Mandarin Turkey Salad with Buttermilk-Herb Dressing
Yield: Makes 6 servings
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.
Ingredients:
Buttermilk-Herb Dressing (recipe follows)
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
Preparation:
1.
Prepare Buttermilk-Herb Dressing; set aside.
2.
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.
3.
Remove turkey from broth. When cool enough to handle, shred turkey into strips.
4.
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.
Nutritional Information:
| Serving Size: 2/3 cup greens with 2/3 cups vegetables, 1/2 cup turkey, 2 tablespoons plus 2 teaspoons dressing and | |
| Fiber | 4 g |
| Carbohydrate | 19 g |
| Cholesterol | 38 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 10 % |
| Calories | 182 |
| Protein | 22 g |
| Sodium | 140 mg |
Dietary Exchange:
| Vegetable | 2 |
| Fruit | 1/2 |
| Meat | 2 |
Buttermilk-Herb Dressing
Yield: Makes about 3/4 cup
Ingredients:
1/2
cup plus 1 tablespoon nonfat buttermilk
3
tablespoons raspberry-flavored vinegar
1
tablespoon chopped fresh basil leaves
1-1/2
teaspoons snipped fresh chives
1/4
teaspoon minced garlic
Preparation:
1.
Place all ingredients in small bowl; stir to combine. Store, covered, in refrigerator up to 2 days.
Nutritional Information:
| Serving Size: 1 tablespoon dressing | |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 17 % |
| Calories | 5 |
| Protein | <1 g |
| Sodium | 12 mg |
Dietary Exchange:
| Free | Free |
This recipe appears in: Salads
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Mandarin Turkey Salad with Buttermilk-Herb Dressing." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/mandarin-turkey-salad-with-buttermilk-herb-dressing-recipe.htm> 09 May 2008.
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