Tropical Turkey and Spinach Salad

Name: Tropical Turkey and Spinach Salad
Yield: 4 servings
Ingredients: 3 tbsp (45 mL) apricot preserves; 2 tbsp (30 mL) cider vinegar; 2 tbsp (30 mL) olive or vegetable oil; 2 tbsp (30 mL) sugar; 1/4 tsp (1 mL) salt; 1/8 tsp (.5 mL) ground black pepper; 8 oz (250 g) 98% fat-free deli roast turkey breast; 1/2 cup (125 mL) diced red bell pepper; 1 mango, cut into 1/2" (6 mm) cubes (1 cup/250 mL); 2 hard-cooked egg whites, coarsely chopped; 1/4 small red onion, sliced into thin wedges; 1 package (6 oz/175 g) fresh baby spinach leaves; 1/4 cup (60 mL) sliced almonds, toasted

Feel the Caribbean breeze as you delve into this vibrant main dish salad, which is served with a tangy dressing.

Ingredients

3 tbsp (45 mL) apricot preserves
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) olive or vegetable oil
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) salt
1/8 tsp (.5 mL) ground black pepper

8 oz (250 g) 98% fat-free deli roast turkey breast
1/2 cup (125 mL) diced red bell pepper
1 mango, cut into 1/2" (6 mm) cubes (1 cup/250 mL)
2 hard-cooked egg whites, coarsely chopped
1/4 small red onion, sliced into thin wedges
1 package (6 oz/175 g) fresh baby spinach leaves
1/4 cup (60 mL) sliced almonds, toasted

Directions

For dressing, combine preserves, vinegar, oil, sugar, salt and black pepper in a small mixing bowl; whisk until blended. Cover; refrigerate until ready to use.
For salad, slice turkey into 1" (2.5 cm) strips and dice bell pepper. Cut mango into 1/2" (1 cm) cubes. Coarsely chop egg whites using Food Chopper. Slice onion into thin wedges.
Place spinach in large bowl; add turkey, bell pepper, mango, egg whites and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

Yield:

4 servings

Nutrients per serving:

Calories 240, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Carbohydrate 28 g, Protein 15 g, Sodium 660 mg, Fiber 3 g

Cook's Tips:

To easily cut a mango, stand it stem end up on a cutting board. Cut vertically on flatter side of mango from top to bottom about 1/2" (1 cm) to the right of the stem alongside the large, flat seed. Repeat on opposite side. To cut cubes, use tip of knife to score flesh, but not skin, in a crisscross pattern. Bend mango skin back so that the cubes are raised above skin. Run knife under cubes to release the flesh from the skin.

To toast almonds in the microwave oven, spread almonds in the Small Stone Bar Pan; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 15-minute interval. Cool completely.

If desired, 1 cup (250 mL) peach or nectarine slices can be substituted for the mango.