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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
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)
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 |
This recipe appears in:
Salads
