Straw­ber­ryTurkey Spinach Salad

TAKES: 20 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU - —Taste of Home Test Kitchen

This light, re­fresh­ing salad is a show­stop­per, vis­ually and nu­tri­tion­ally, with fresh straw­ber­ries and yel­low pep­per strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or bran muffins.

5 oz. fresh baby spinach (about 6 cups)

2 cups juli­enned cooked turkey breast 2 cups sliced fresh straw­ber­ries 1 small sweet yel­low pep­per, juli­enned 4 green onions, sliced

DRESS­ING

¹₄ cup red wine vine­gar

3 Tbsp. olive oil 2 Tbsp. wa­ter

4 tsp. honey

¹₂ tsp. dried minced onion

¹₂ tsp. salt

¹₄ tsp. pep­per

Place first five in­gre­di­ents in a large bowl. Place dress­ing in­gre­di­ents in a jar with a tight-fit­ting lid; shake well. Driz­zle over salad; toss to com­bine. Serve im­me­di­ately.

PER SERV­ING 260 cal., 12g fat (2g sat. fat), 56mg chol., 397mg sod., 17g carb. (11g sug­ars, 3g fiber), 23g pro. Di­a­betic ex­changes: 3 lean meat, 2 fat, 1 veg­etable, 1/2 fruit.

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