Spinach and smoked turkey salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Oranges |
| ¾ | pounds | Smoked turkey breast, in one piece |
| 1 | small | Red onion |
| 1 | large | Bunch spinach (~1 1/4 lb) |
| ½ | pint | Raspberries |
| 2 | tablespoons | Raspberry or redwine vinegar |
| 2 | tablespoons | Orange mar?nalade |
| 2 | teaspoons | Dijon mustard |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Olive or salad oil |
Directions
ABOUT 45 MINUTES BEFORE SERVING: 1. Grate peel from 1 orange; squeeze juice to measure 2 tablespoons.
Peel and section remaining oranges.
2. Remove and discard skin, if any, from turkey breast; cut turkey into bite-size chunks. Thinly slice onion.
3. Trim tough ends from spinach. Into lg bowl, tear spinach; toss with onion. Top with turkey chunks, orange sections, and raspberries.
4. In sm bowl, combine orange peel, orange juice, raspberry vinegar, orange marmalade, Dijon mustard, salt, and pepper. With wire whisk or fork, slowly beat in olive or salad oil until dressing thickens slightly. Drizzle dressing over salad.
Each serving: About 280 calories, 1 1 g fat, 39 mg cholesterol, 1190 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG