Nutrition per serving may change if servings are adjusted.
8 cups fresh baby spinach or torn fresh spinach
8 ounces cooked turkey, cut up
2 pink grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
¼ cup orange juice
2 tablespoons olive oil
1 teaspoon honey
½ teaspoon poppy seeds
¼ teaspoon salt
¼ teaspoon dry mustard
2 tablespoons sliced almonds, toasted (optional)
Place spinach in a large bowl. Add turkey, grapefruit sections and orange sections.
For dressing, in a screw-top jar, combine orange juice, oil, honey, poppy seeds, salt and dry mustard. Cover and shake well. Pour the dressing over salad; toss gently. If desired, sprinkle with almonds.
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.