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Turkey Spinach Salad

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  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1474 Calories from Fat 410

% Daily Value*

Total Fat 47 g72.1%

Saturated Fat 14 g70.2%

Trans Fat 0 g

Cholesterol 221.4 mg73.8%

Sodium 2339.6 mg97.5%

Total Carbohydrates 146 g48.7%

Dietary Fiber 30.9 g123.4%

Sugars 53.2 g

Protein 124 g248.7%

Vitamin A 471.1% Vitamin C 330.4%

Calcium 148.9% Iron 79.9%

*Based on a 2000 Calorie diet


Turkey Spinach Salad Recipe