Mandarin Turkey Salad with Buttermilk-Herb Dressing

by the Editors of Publications International, Ltd.

Browse the article Mandarin Turkey Salad with Buttermilk-Herb Dressing

Yield: Makes 6 servings

This colorful salad combines fruit, vegetables and protein for a balanced main course. Choose in-season vegetables in a variety of colors for maximum nutrition, freshness and taste appeal.

Ingredients:

Buttermilk-Herb Dressing (recipe follows)

can (about 14 ounces) fat-free reduced-sodium chicken broth

1-1/4

pounds turkey tenderloins, cut in half lengthwise

1/2

teaspoon dried basil

1/2

pound (about 8 cups) mesclun salad greens, washed and dried

pounds (about 10 cups) raw cut-up vegetables such as broccoli florets, red or yellow bell peppers, carrots and red onion

can (11 ounces) mandarin orange segments, drained

Preparation:

Prepare Buttermilk-Herb Dressing; set aside.

Place broth in medium saucepan; bring to a boil over high heat. Add turkey and basil. Return to a boil; reduce heat. Simmer, covered, 12 to 14 minutes or until turkey is no longer pink in center.

Remove turkey from broth. When cool enough to handle, shred turkey into strips.

Arrange salad greens on individual plates. Divide turkey evenly over salad greens. Arrange vegetables and orange segments around turkey. Drizzle each serving with 2 tablespoons Buttermilk-Herb Dressing.

Nutritional Information:

Serving Size: 2/3 cup greens with 2/3 cups vegetables, 1/2 cup turkey, 2 tablespoons plus 2 teaspoons dressing and
Fiber	4 g
Carbohydrate	19 g
Cholesterol	38 mg
Saturated Fat	1 g
Total Fat	2 g
Calories from Fat	10 %
Calories	182
Protein	22 g
Sodium	140 mg

Dietary Exchange:

Vegetable	2
Fruit	1/2
Meat	2

This recipe appears in: Salads

Consumer Guide:

Mandarin Turkey Salad with Buttermilk-Herb Dressing