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Teriyaki Turkey Tossed Salad Recipe
Teriyaki Turkey Tossed Salad Recipe photo by Taste of Home

Teriyaki Turkey Tossed Salad Recipe

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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!”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Teriyaki Turkey Tossed Salad in Light & Tasty April/May 2007, p29

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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