This salad recipe is a great option for leftover turkey. Served over chopped romaine with corn, bell pepper and tortilla strips and tossed in citrus-poppy seed dressing, this Mexican-inspired salad is a perfect choice for a quick lunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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  • For dressing, whisk together orange juice, olive oil, lime juice, honey and poppy seeds in a small bowl. Set aside.

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  • Preheat oven to 350 degrees F. Cut the tortillas into 1/4-inch strips. Spread the strips in a single layer on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until crisp. Set aside.

  • Cook corn in the olive oil in a large skillet over medium heat for 6 to 8 minutes or until light brown. Remove from heat. Set aside.

  • Combine the romaine, turkey, tomatoes, bell pepper, onion, turkey bacon and reserved corn in a large bowl. Add the reserved dressing; toss to combine. Arrange salad on serving plates. Top evenly with reserved tortilla strips.

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Equipment: Parchment paper

Nutrition Facts

334 calories; 8.4 g total fat; 1.5 g saturated fat; 76 mg cholesterol; 188 mg sodium. 846 mg potassium; 35.6 g carbohydrates; 5.3 g fiber; 11 g sugar; 32.2 g protein; 7292 IU vitamin a iu; 61 mg vitamin c; 154 mcg folate; 68 mg calcium; 3 mg iron; 73 mg magnesium;