Strawberry-Turkey Spinach Salad
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.4 ServingsPrep/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 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.
Nutrition Facts: 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.