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.

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Place spinach in a salad bowl or on a plate. Top with beets, turkey, blueberries, red onion and cheese.

  • 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 degrees 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 Facts

262 calories; protein 15g; carbohydrates 23g; dietary fiber 4g; sugars 17g; fat 13g; saturated fat 3g; cholesterol 29mg; sodium 383mg.