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Turkey Salad with Fruit

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Turkey Salad with Fruit
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 4
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Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!

Ingredients

4
cups mixed salad greens
10
oz cooked turkey or chicken
2
medium stalks celery
1
medium green onion with top
1
can (11 oz) mandarin orange segments
1
can (8 oz) sliced water chestnuts
1
container (6 oz) peach, orange or lemon yogurt (2/3 cup)
1/4
teaspoon ground ginger
1
cup seedless green grapes

Directions

  • 1 Wash the salad greens, let drain and refrigerate.
  • 2 Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
  • 3 In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
  • 4 On 4 plates, arrange the salad greens. Top greens with turkey salad.
Tips  

Substitute 2 cups cut-up cooked ham for the turkey.

Purchase cooked turkey or chicken at the deli counter of the supermarket if you don't have leftover cooked turkey or chicken on hand.

Walnuts or pecans can be substituted for the water chestnuts to add crunch to this salad. Use 1/2 cup coarsely chopped nuts.

Cut turkey into 1/2-inch pieces. Some pieces will be irregular in shape.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
65mg
22%
Sodium
135mg
6%
Potassium
730mg
21%
Total Carbohydrate
29g
10%
(
Dietary Fiber
4g
15%
,
Sugars
18g
)
Protein
25g
Daily Value*:
Vitamin A
80%
80%
Vitamin C
70%
70%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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