Turkey & Ap­ple Arugula Salad in a Jar

Join the jarred salad craze with this adap­ta­tion of a turkey and ap­ple salad in­spired by a recipe from Nancy Heish­man of Las Ve­gas, Ne­vada. —Taste of Home Test Kitchen

Simple & Delicious - - ON THE MENU -

TAKES: 20 min. • MAKES: 4 serv­ings

1/2 cup or­ange juice 3 Tbsp. red wine vine­gar 1 to 3 Tbsp. sesame oil 2 Tbsp. minced fresh chives 1/₄ tsp. salt 1/₄ tsp. coarsely ground pep­per

SALAD

4 cups cubed cooked turkey 4 tsp. curry pow­der 1/2 tsp. coarsely ground pep­per 1/₄ tsp. salt 1 large ap­ple, chopped 1 Tbsp. lemon juice 1 cup green grapes, halved 1 can (11 oz.) man­darin or­anges, drained 1/2 cup pome­gran­ate seeds or dried cran­ber­ries 1/2 cup chopped wal­nuts 4 cups fresh arugula or baby spinach

1. In a small bowl, whisk the first six in­gre­di­ents. Place turkey in a large bowl; sprin­kle with sea­son­ings and toss to com­bine. In a sep­a­rate bowl, toss chopped ap­ple with lemon juice.

2. In each of four 1-qt. wide-mouth can­ning jars, di­vide and layer the in­gre­di­ents in the fol­low­ing or­der: or­ange juice mix­ture, sea­soned turkey, chopped ap­ple, grape halves, or­anges, pome­gran­ate seeds, wal­nuts and arugula. Cover and re­frig­er­ate un­til serv­ing. Trans­fer sal­ads into bowls; toss to com­bine.

1 SERV­ING 471 cal., 19g fat (3g sat. fat), 141mg chol., 453mg sod., 33g carb. (25g sug­ars, 5g fiber), 45g pro.

Turkey & Ap­ple Arugula Salad in a Jar

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