Strawberry-Spinach Salad
Turkey, fruit, and vegetables make this main dish spinach salad a complete meal.
Ingredients
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1 pound asparagus spears
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1/3 cup bottled poppy seed salad dressing or Italian salad dressing
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1 teaspoon finely shredded orange peel
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1 tablespoon orange juice
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8 cups fresh baby spinach or assorted greens
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2 cups sliced fresh strawberries and/or whole blueberries
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3/4 to 1 pound cooked turkey, cut into 1/2-inch cubes
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1/4 cup toasted pecan halves
Directions
1.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain asparagus. Rinse with cold water. Let stand in cold water until cool; drain.
2.
Meanwhile, for dressing, in a small mixing bowl stir together poppy seed dressing, orange peel, and orange juice; set aside.
3.
In a salad bowl combine asparagus, greens, berries, and turkey. Place on salad plates. Top with pecans. Serve with dressing. Makes 4 to 6 servings.
Nutrition information
Calories 335, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 68 mg, Sodium 274 mg, Carbohydrate 13 g, Fiber 5 g, Protein 29 g. Daily Values: Vitamin C 108%, Calcium 13%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet
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