Strawberry-Peppercorn Vinaigrette with Turkey
The sweetness of strawberries and the heat of cracked pepper give this chicken salad recipe a wake-up call.
Ingredients
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8 cups mesclun or 6 cups torn romaine and 2 cups torn curly endive, chicory, or escarole
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2-1/2 cups cooked turkey or chicken cut into bite-size strips (12 ounces)
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2 cups sliced, peeled kiwifruit and/or sliced carambola (star fruit)
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1-1/2 cups enoki mushrooms (3 ounces)
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1 cup red cherry tomatoes and/or yellow baby pear tomatoes, halved
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1 cup cut-up fresh or frozen strawberries, thawed
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2 tablespoons red wine vinegar
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1/8 teaspoon cracked black pepper
Directions
1.
Divide mesclun among 4 plates. Top each with turkey, kiwifruit, mushrooms, and tomatoes.
2.
For strawberry-peppercorn vinaigrette, in a food processor bowl or blender container combine strawberries, red wine vinegar, and pepper. Cover and process or blend until smooth. Drizzle vinaigrette over salads. Toss lightly to coat. Makes 4 servings.
Nutrition information
Calories 251, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 84 mg, Sodium 102 mg, Carbohydrate 15 g, Fiber 5 g, Protein 31 g. Daily Values: Vitamin A 32%, Vitamin C 150%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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