Teriyaki Turkey Tossed Salad Recipe

Teriyaki Turkey Tossed Salad Recipe photo by Taste of Home

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“This tasty, colorful salad is great to serve for lunch,” writes Mary Wilhelm. The Sparta, Wisconsin reader adds, “With a whole wheat roll and frozen yogurt for dessert, you have the perfect meal!”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Teriyaki Turkey Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

2 cups fresh snow peas
6 cups spring mix salad greens
3/4 pound thinly sliced deli turkey, julienned
1 medium sweet red pepper, chopped
1/2 cup sliced almonds, toasted
3 green onions, thinly sliced
2 tablespoons orange juice
2 tablespoons reduced-sodium teriyaki sauce
2 tablespoons honey
1/2 teaspoon crushed red pepper flakes

Directions

In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry.
In a large salad bowl, combine the greens, turkey, red pepper, almonds, onions and peas. In a small bowl, whisk the orange juice, teriyaki sauce, honey and pepper flakes. Drizzle over salad and toss to coat. Yield: 4 servings.

Nutritional Facts 1-1/2 cup equals 240 calories, 7 g fat (1 g saturated fat), 38 mg cholesterol, 1,073 mg sodium, 25 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat, 1/2 starch.

Originally published as Teriyaki Turkey Tossed Salad in Light & Tasty April/May 2007, p29