Lunch Recipe: Light Fresh Turkey Salad

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From our newsletter archives:
Turkey Salad with Oranges and Honey-Dijon Dressing
Freeway Chef*, light and refreshing, no cooking, quick preparation 
Shared with permission from Cooking with Kaye: page 44.
Copyright LivingAfterWLS 2012 (C) All Rights Reserved

The fresh orange sections featured in this full-meal salad brighten the turkey and enhance overall feelings of satiation. Consider this for your day-after lunch following a feasting holiday like Thanksgiving. You'll welcome the lightened change of plate.

Ingredients:
8 cups baby salad greens, ready-to-eat
12 ounces cooked turkey, chopped
1 medium sweet red pepper, cut into strips
4 oranges, peeled and sectioned
1/2 cup commercial honey-Dijon dressing, reduced calorie
1/4 cup slivered almonds

Directions: In a large bowl toss together the salad greens, turkey, and red pepper. Divide salad mixture among four chilled salad plates. Top each salad with orange sections, 2 tablespoons of dressing and 1 tablespoon of slivered almonds.

Nutrition: Serves 4. Each serving provides 281 calories, 28 grams protein, 8 grams fat, 25 grams carbohydrate and 5 grams dietary fiber.

Try This: Turkey is such a versatile protein; it lends itself to many flavors. Try including fresh berries, chopped apples or stone fruit such as peaches or nectarines in this salad. ~ For an added boost of dairy protein and calcium add one ounce of shredded or cubed cheese per serving. ~ No oranges? In a pinch 1 (11-ounce) can of mandarin oranges, drained, may be used in place of fresh oranges.

*Freeway Chef Defined:
Like the swift-moving divided highway, Freeway Chef recipes are an efficient way to get from preparation to meal without relentless starts, stops, and side trips. Use these recipes for their efficiency in preparation: enjoy them for their hunger-taming deliciousness and nutritional power. Most of the recipes in Methods to Meals are graded Freeway Chef.

Cooking with Kaye: Methods to Meals
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