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




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

2 cups salad, 2 tablespoons dressing and tortilla strips from 1/2 of a tortilla
334 calories; protein 32.2g; carbohydrates 35.6g; dietary fiber 5.3g; sugars 11.1g; fat 8.4g; saturated fat 1.5g; cholesterol 76mg; vitamin a iu 7291.6IU; vitamin c 61.2mg; folate 154.5mcg; calcium 68.3mg; iron 3mg; magnesium 72.9mg; potassium 846mg; sodium 187.8mg.

3 1/2 lean protein, 1 1/2 vegetable, 1 other carbohydrate, 1 starch, 1/2 fat