© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 lb FULLY-COOKED OVEN ROASTED TURKEY BREAST, cut into 1/2-inch cubes
2 c broccoli flowerettes
2 c spinach leaves, chilled and torn into bite sized pieces
2 c leaf lettuce, chilled and torn into bite sized pieces
1 Small green pepper, seeded & cut into 1/8-inch julienne strips
1/2 c thinly sliced red onion
1 Can (8 oz) pineapple chunks, juice drained and reserved
1/4 c olive oil
2 tbsp balsamic vinegar
2 tbsp reserved pineapple juice
1 tbsp poppy seeds
2 tsp sugar
2 tsp Dijon-style mustard
In large bowl combine turkey, broccoli, spinach, lettuce, pepper, onion and pineapple; cover and chill.
At meal time, in a small bowl, whisk oil, vinegar, juice, poppy seeds, sugar and mustard.
Fold vinaigrette into salad just before serving.
Total Calories 149
Total Fat 8 g
% Daily Total Fat 48
Cholesterol 18 g
Sodium 544 mg
Total Carbohydrates 11 g
Protein 10 g