Turkey Salad with Orange Vinaigrette
昼食普通

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.

15 min4 人前

栄養成分(1食あたり)

1食あたりの値 · 1食分の量: 1 1/2 cups salad, 1/4 of recipe (251g)

169

カロリー

21g

タンパク質

9g

炭水化物

5g

脂質

1g

食物繊維

8g

糖類

304mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 52 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

  • 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

作り方

  1. 1

    Wash hands with soap and water.

  2. 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. 3

    In large bowl, combine all salad ingredients; toss gently.

  4. 4

    Serve with vinaigrette.

メモ

  • 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.

出典: USDA MyPlate Kitchen · Cook it QUICK! University of Nebraska Cooperative Extension

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