Tropical Turkey and Spinach Salad
Feel the Caribbean breeze as you delve into this vibrant main dish salad, which is served with a tangy dressing.
- 3 tablespoons apricot preserves
- 2 tablespoons cider vinegar
- 2 teaspoons olive or vegetable oil
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 ounces 98% fat-free deli roast turkey breast
- 1/2 cup diced red bell pepper
- 1 mango, cut into 1/2-inch cubes (1 cup)
- 2 hard-cooked egg whites, coarsely chopped
- 1/4 small red onion, sliced into thin wedges
- 1 package (6 ounces) fresh baby spinach leaves
- 1/4 cup sliced almonds, toasted
For dressing, combine preserves, vinegar, oil, sugar, salt and black pepper in Small Batter Bowl; whisk until blended. Cover; refrigerate until ready to use.
For salad, slice turkey into 1-inch strips and dice bell pepper using Chef's Knife. Cut mango into 1/2-inch cubes using Utility Knife. Coarsely chop egg whites using Food Chopper. Using Ultimate Mandoline fitted with v-shaped blade, 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.
- 4 servings
Nutrients per serving:
Calories 240 (30% from fat), Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Carbohydrate 28 g, Protein 15 g, Sodium 660 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 1 1/2 medium-fat meat (1 1/2 carb)
To easily cut a mango, stand it stem end up on Cutting Board. Using Utility Knife, cut vertically on flatter side of mango from top to bottom about 1/2 inch 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 Bar Pan; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 15-minute interval. Cool completely.
If desired, 1 cup peach or nectarine slices can be substituted for the mango.