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Broccoli Turkey Salad

By: Joyana McShane

"'This tossed medley of turkey, broccoli, pineapple and greens is very good, especially for a ladies' luncheon,' promises Joyana McShane of El Cajon, California. A refreshing poppy seed dressing is the fast finishing touch."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 (8 ounce) can unsweetened pineapple chunks
2 cups torn salad greens
2 cups torn fresh spinach
2 cups broccoli florets
1 green bell pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked turkey
1/4 cup olive or vegetable oil
2 tablespoons red wine or balsamic vinegar
1 tablespoon poppy seeds
2 teaspoons sugar
2 teaspoons Dijon mustard

Directions

Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use). In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice; mix well. Pour over salad and toss to coat. Serve immediately.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 111 calories, 7 g fat (1 g saturated fat), 17 mg cholesterol, 46 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 meat.