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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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

  • 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.


Equipment: Parchment paper

Nutrition Facts

333.5 calories; protein 32.2g 64% DV; carbohydrates 35.6g 12% DV; exchange other carbs 2.5; dietary fiber 5.3g 21% DV; sugars 11.1g; fat 8.4g 13% DV; saturated fat 1.5g 8% DV; cholesterol 76mg 25% DV; vitamin a iu 7291.6IU 146% DV; vitamin c 61.2mg 102% DV; folate 154.5mcg 39% DV; calcium 68.3mg 7% DV; iron 3mg 17% DV; magnesium 72.9mg 26% DV; potassium 846mg 24% DV; sodium 187.8mg 8% DV.