Strawberry-Turkey Spinach Salad Recipe

Strawberry-Turkey Spinach Salad Recipe
Strawberry-Turkey Spinach Salad Recipe photo by Taste of Home
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Strawberry-Turkey Spinach Salad Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Strawberry-Turkey Spinach Salad in Country Woman November/December 2005, p37

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Strawberry-Turkey Spinach Salad in Country Woman November/December 2005, p37

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