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Turkey And Sweet Potato Salad

Healthy.Eater's picture
  Red currant jelly 3 Tablespoon
  Chicken stock/Low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Olive oil 1 Tablespoon
  Dried rosemary/Savory, crumbled / poultry seasoning 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon (To Taste)
  Cooked turkey 12 Ounce, cut into 3/4-inch cubes to make 3 cups
  Cooked sweet potato 1 Large, peeled and cut into 3/4-inch cubes, 3 cups
  Frozen corn kernels 1 Cup (16 tbs), rinsed under hot water and drained
  Green onions 1⁄4 Cup (4 tbs), thinly sliced (2 Pieces)

1 In a small saucepan, warm the jelly and stock over moderate heat for 2 minutes or until the jelly has melted. Whisk in the lemon juice, oil, rosemary, and salt.
2 In a large bowl, combine the turkey, sweet potato, corn, and green onions. Add the dressing and toss until well coated. Place 2 lettuce leaves on each individual plate if desired, and spoon the salad on top.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1180 Calories from Fat 315

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 265.5 mg88.5%

Sodium 975 mg40.6%

Total Carbohydrates 100 g33.4%

Dietary Fiber 9.3 g37.2%

Sugars 34.6 g

Protein 111 g222.7%

Vitamin A 407.9% Vitamin C 60.6%

Calcium 17.9% Iron 48.9%

*Based on a 2000 Calorie diet

Turkey And Sweet Potato Salad Recipe