Turkey Spinach Salad
|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|
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.