Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!
cups mixed salad greens
oz cooked turkey or chicken
medium stalks celery
medium green onion with top
can (11 oz) mandarin orange segments
can (8 oz) sliced water chestnuts
container (6 oz) peach, orange or lemon yogurt (2/3 cup)
teaspoon ground ginger
cup seedless green grapes
Wash the salad greens, let drain and refrigerate.
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.
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.
On 4 plates, arrange the salad greens. Top greens with turkey salad.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.