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Turkey and Apple Arugula Salad in a Jar

Layer up a delicious take-anywhere lunch with this adaptation of a turkey and apple salad inspired by a recipe from Nancy Heishman of Las Vegas, Nevada. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup orange juice
  • 3 tablespoons red wine vinegar
  • 1 to 3 tablespoons sesame oil
  • 2 tablespoons minced fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • SALAD:
  • 4 cups cubed cooked turkey
  • 4 teaspoons curry powder
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1 large apple, chopped
  • 1 tablespoon lemon juice
  • 1 cup green grapes, halved
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup pomegranate seeds or dried cranberries
  • 1/2 cup chopped walnuts
  • 4 cups fresh arugula or baby spinach

Directions

  • In a small bowl, whisk the first 6 ingredients. Place turkey in a large bowl; sprinkle with seasonings and toss to combine. In a separate bowl, toss chopped apple with lemon juice.
  • In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orange juice mixture, seasoned turkey, apple, grapes, oranges, pomegranate seeds, walnuts and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Test Kitchen tips
  • Check out Nancy's original Turkey and Apple Arugula Salad if you're feeding a crowd.
  • This salad works equally well if you have leftover roast chicken.
  • Nutrition Facts
    1 serving: 471 calories, 19g fat (3g saturated fat), 141mg cholesterol, 453mg sodium, 33g carbohydrate (25g sugars, 5g fiber), 45g protein.

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