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.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 1/2 cups salad, 1/4 of recipe (251g)
169
칼로리
21g
단백질
9g
탄수화물
5g
지방
1g
식이섬유
8g
당류
304mg
나트륨
포화지방 1 g · 콜레스테롤 52 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
메모
- •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.
출처: USDA MyPlate Kitchen · Cook it QUICK! University of Nebraska Cooperative Extension
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