Turkey Salad with Oranges

Turkey Salad with Oranges

1 Review
From: Diabetic Living Magazine

This simple 30-minute salad recipe is perfect for a quick lunch. Leftover turkey is tossed with arugula and bell pepper in a honey-Dijon vinaigrette, then topped with fresh orange sections—each bite is a burst of fresh flavors!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (5 ounce) package arugula or baby spinach
  • 12 ounces cooked turkey or chicken, shredded
  • 1 red bell pepper, cut into strips (1 cup)
  • ¼ cup fresh cilantro
  • 3 tablespoons orange juice
  • 2 tablespoons peanut oil or canola oil
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon-style mustard
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 oranges, peeled and sectioned

Preparation

  • Prep

  • Ready In

  1. Toss together arugula, turkey, bell pepper and cilantro in a large bowl.
  2. Whisk together orange juice, oil, honey, lemon juice, mustard, cumin, salt and pepper in a small bowl. Drizzle vinaigrette over salad; toss gently to coat. To serve, add orange sections to salad.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 281 calories; 8 g fat(1 g sat); 5 g fiber; 25 g carbohydrates; 28 g protein; 102 mcg folate; 71 mg cholesterol; 20 g sugars; 2,413 IU vitamin A; 125 mg vitamin C; 130 mg calcium; 2 mg iron; 263 mg sodium; 734 mg potassium
  • Nutrition Bonus: Vitamin C (208% daily value), Vitamin A (48% dv), Folate (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ vegetable, 1 fruit, ½ fat

Reviews 1

November 18, 2018
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By: John
Yum. Used Mandarin oranges and cooked rotisserie chicken for a fast lunch.
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