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Turkey Spinach Salad

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Ingredients
  New potatoes 4 Medium, thinly sliced but not peeled
  Slivered almonds 1⁄4 Cup (4 tbs)
  Fresh spinach 8 Ounce, trimmed and rinsed
  Mushrooms 8 Ounce, thinly sliced
  Frozen green peas 1 Cup (16 tbs), thawed and drained
  Radishes 6 Large, thinly sliced
  Scallion bulb and leaves 4 , thinly sliced
  Roast turkey/Turkey cold cuts, cut into strips about 1/2 inch wide 8 Ounce, thinly sliced
  Plain low fat yogurt/Sour cream / mixture of both 2 Cup (32 tbs)
  Milk 1⁄3 Cup (5.33 tbs) (Skim / Low Fat)
  Cider vinegar 4 Teaspoon
  Dill weed 3⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dried oregano 1 Pinch, crumbled
Directions

Preheat the oven to 400° F.
Cook the potatoes, uncovered, in a large saucepan of boiling water over moderate heat until tender about 10 minutes; drain and let cool.
Meanwhile, toast the almonds, uncovered, in a pie pan in the oven for 8 to 10 minutes or until lightly browned; let cool.
Tear the spinach into pieces and place in a large bowl.
Add the mushrooms, peas, radishes, scallions, turkey, potatoes, and almonds.
Toss well; divide among 4 plates.
For the dressing: In a small bowl, whisk the yogurt with the milk, vinegar, dill weed, pepper, and oregano.
Spoon over each salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry

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