Mandarin Turkey Salad with Buttermilk-Herb Dressing

Mandarin Turkey Salad with Buttermilk-Herb Dressing

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.

Making cookies this holiday season? Check out these tips for making Christmas cookies.


Makes 6 servings


Buttermilk-Herb Dressing
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


  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

Check out more recipes for Salads