Turkey Spinach Salad with Beets

Turkey Spinach Salad with Beets

0 Reviews
From: Diabetic Living Magazine

This spinach salad boasts a delightful combination of flavors—smoked turkey, sweet blueberries and tart goat cheese—all dressed up in an tangy orange-balsamic dressing. For a complete meal, serve with fresh pear slices and long thin breadsticks dipped in hummus.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups packaged fresh baby spinach
  • ½ cup packaged refrigerated cooked whole baby beets or canned small whole beets, cut into thin wedges (see Tip)
  • 1½ ounces lower-sodium sliced smoked turkey breast, cut into strips or ¼ cup chopped cooked chicken breast
  • ¼ cup blueberries
  • 2 tablespoons slivered red onion
  • 2 tablespoons crumbled semi-soft goat cheese (chèvre; ½ ounce)
  • 1 tablespoon orange juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive oil

Preparation

  • Prep

  • Ready In

  1. Place spinach in a salad bowl or on a plate. Top with beets, turkey, blueberries, red onion and cheese.
  2. Prepare dressing: In a small airtight container, combine orange juice, vinegar and oil. Cover and shake well. Drizzle dressing over salad.
  • Tip: If you prefer, roast your own beets. Preheat oven to 375°F. Scrub 3 fresh baby beets; trim off stem and root ends. Halve beets; place in a 1-quart casserole. Lightly coat beets with nonstick cooking spray. Roast, covered, for 35 minutes. Roast, uncovered, about 10 minutes more or until beets are tender. Cool to room temperature.
  • Storage: To tote, place salad in an airtight container; cover. Transport salad and dressing in an insulated lunch box with ice packs, but place lunch box in a refrigerator within 1 hour. Hold in the refrigerator for up to 6 hours. To serve, shake dressing and drizzle over salad.

Nutrition information

  • Serving size: 3¼ cups
  • Per serving: 262 calories; 13 g fat(3 g sat); 4 g fiber; 23 g carbohydrates; 15 g protein; 29 mg cholesterol; 17 g sugars; 383 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 2 fat, 2 lean protein, ½ fruit

Reviews 0