Turkey salad with orange vinaigrette
Enjoy this light dish for a fall lunch!
½ cup orange juice
2 Tbsp. white wine vinegar
2 Tbsp. onion (finely chopped)
½ tsp. salt
1 dash of pepper
1 Tbsp. oil
2 tsp. Dijon mustard
4 cups salad greens (torn)
2 cups cooked turkey breast (cut into julienne strips)
1 can mandarin orange segments (11 ounce, drained)
½ cup celery (sliced)
Fresh strawberries (optional)
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.
In large bowl, combine all salad ingredients; toss gently. Serve with vinaigrette. If desired, garnish with fresh strawberries.
Makes 4 servings. Per serving: 200 calories, 6g total fat, 50mg cholesterol, 280mg sodium, 14g carbohydrates, 3g fiber, 10g sugar, 22g protein.
Recipe courtesy of the U.S. Department of Agriculture.