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Turkey Salad With Orange Vinaigrette

Turkey Salad with Orange Vinaigrette
Turkey Salad with Orange Vinaigrette
This healthy recipe comes from Alice Henneman from University of Nebraska Lincoln Extension in Lancaster County.


Orange Vinaigrette

1/4 c. orange juice

2 Tbsp. white wine vinegar

2 Tbsp. onion, finely chopped

1/4 tsp. salt

Dash pepper

1 Tbsp. canola oil or other salad oil

2 tsp. Dijon mustard


4 c. torn salad greens (such as mixed greens with romaine and/or spinach)

2 c. cooked turkey breast, cut into julienne strips

1 (11-ounce) can mandarin orange segments, drained

1/2 c. sliced celery

Optional: 4 Tbsp. walnuts or pecans

Optional: 4 sliced fresh strawberries for garnish


In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Or place ingredients in a bowl and whisk together. In large bowl, combine all salad ingredients; toss gently. Serve with vinaigrette. If desired, garnish with fresh strawberries.


Makes four (1 1/2-cup) servings. Without optional ingredients, each serving has 190 calories, 6 grams (g) fat, 12 g carbohydrate, 22 g protein, 2 g fiber and 270 milligrams of sodium. The recipe also provides 100 percent of the daily recommendation for vitamin A (as beta carotene) and 60 percent of the daily recommendation for vitamin C.


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