Turkey Salad with Fruit

No cooking required! This turkey salad with bursts of juicy fruits and crunchy salad greens can be make-ahead for an appealingly colorful and delicious dinner!

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Servings 4

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ingredients 9
Prep Time 20 min
Total Time 2 hr 20 min

Ingredients

4: cups mixed salad greens

10: oz cooked turkey or chicken

2: medium stalks celery

1: medium green onion with top

1: can (11 oz) mandarin orange segments

1: can (8 oz) sliced water chestnuts

1: container (6 oz) peach, orange or lemon yogurt (2/3 cup)

1/4: teaspoon ground ginger

1: cup seedless green grapes

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Directions

1 Wash the salad greens, let drain and refrigerate.
2 Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
3 In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
4 On 4 plates, arrange the salad greens. Top greens with turkey salad.

EXPERT TIPS

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Expert Tips

Substitute 2 cups cut-up cooked ham for the turkey.

Purchase cooked turkey or chicken at the deli counter of the supermarket if you don't have leftover cooked turkey or chicken on hand.

Walnuts or pecans can be substituted for the water chestnuts to add crunch to this salad. Use 1/2 cup coarsely chopped nuts.

Cut turkey into 1/2-inch pieces. Some pieces will be irregular in shape.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 135mg; 135%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 4g 4% Sugars 18g 18% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 70%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;