Turkey Salad with Orange Vinaigrette
Fresh orange juice and Dijon mustard give this vinaigrette a bright and zesty flavor to top this turkey and orange salad.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups salad, 1/4 of recipe (251g)
169
Calories
21g
Protein
9g
Carbs
5g
Fat
1g
Fiber
8g
Sugar
304mg
Sodium
Saturated Fat 1 g · Cholesterol 52 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
orange juice
1/4 cup
white wine vinegar
2 tablespoons
onion
2 tablespoons · finely chopped
salt
1/4 teaspoon
black pepper
1 dash
vegetable oil
1 tablespoon · or oil of your choice
Dijon mustard
2 teaspoons
salad greens
4 cups · torn
cooked turkey breast
2 cups
mandarin orange sections
1 cup · drained
celery
1/2 cup · chopped
other vegetables as desired
Instructions
- 1
Wash hands with soap and water.
- 2
In a jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. If you don't have a container with a tight-fitting lid, place ingredients in a small mixing bowl and mix together with a whisk.
- 3
In large bowl, combine all salad ingredients; toss gently.
- 4
Serve with vinaigrette.
Notes
- •You can substitute 1 1/2 teaspoons dried chopped onion for the chopped fresh onion or as recommended on the dried onion container. Prepare the dressing at least 10 minutes before you need it to allow the dried onion to re-hydrate from the fluids in the dressing.
- •Use white meat leftovers if you've prepared a whole turkey and not just the breast portion.
- •Another way to add crunch to your salad would be to use 4 tablespoons chopped walnuts instead of the celery.
Source: USDA MyPlate Kitchen · Cook it QUICK! University of Nebraska Cooperative Extension
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