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Broccoli Turkey Salad

 Broccoli Turkey Salad
"This tossed medley of turkey, broccoli, pineapple and greens is very good, especially for a ladies' luncheon," promises Joyana McShane of El Cajon, California. A refreshing poppy seed dressing is the fast finishing touch.
10 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 cups torn salad greens
  • 2 cups torn fresh spinach
  • 2 cups broccoli florets
  • 1 green pepper, julienned
  • 1/2 cup thinly sliced red onion
  • 2 cups cubed cooked turkey
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon poppy seeds
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard

Directions

  • Drain the pineapple, reserving 2 tablespoons juice; set aside
  • (discard remaining juice or save for another use).
  • In a large bowl, combine the greens, spinach, broccoli, green pepper,
  • onion, turkey and pineapple. In a small bowl, combine oil, vinegar,
  • poppy seeds, sugar, mustard and reserved pineapple juice. Pour over
  • salad and toss to coat. Yield: 10 servings.
Nutritional Facts: One serving (1 cup) equals 111 calories, 7 g fat (1 g saturated fat), 17 mg cholesterol, 46 mg sodium, 7 g carbohydrate, 1 g fiber,

2 of 2

Broccoli Turkey Salad (continued)

Nutritional Facts: 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 meat.