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Strawberry-Turkey Spinach Salad Recipe

Photo by: Taste of Home

This light, refreshing salad from the CW Test Kitchen is the perfect antidote to heavy holiday meals. It's also a show-stopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. The recipe is also a good use for turkey leftovers. Serve with warm whole wheat rolls or flax or bran muffins.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 25 min.

Ingredients

6 cups fresh baby spinach
2 cups julienned cooked turkey breast
2 cups sliced fresh strawberries
1/2 large sweet yellow pepper, julienned
4 green onions, sliced
1/4 cup red wine vinegar
3 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons water
4 teaspoons honey
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large salad bowl, toss the spinach, turkey, strawberries, yellow pepper and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Yield: 4 servings.

Nutritional Analysis: 1-3/4 cups equals 260 calories, 11 g fat (2 g saturated fat), 60 mg cholesterol, 374 mg sodium, 17 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 fat.

Strawberry-Turkey Spinach Salad published in Country Woman November/December 2005, p37