Mandarin Turkey Salad with Buttermilk-Herb Dressing
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Mandarin Turkey Salad with Buttermilk-Herb Dressing
YIELD Makes 6 servings
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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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INGREDIENTS
| Buttermilk-Herb Dressing (recipe) | |
| 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:
- 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.
This recipe appears in:
Salads
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:
| Fruit | 1/2 |
| Vegetable | 2 |
| Meat | 2 |
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