Spinach and Turkey Salad
Updated Nov. 7, 2022
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
- 16-ounce bag baby spinach
- 6white or cremini mushrooms, thinly sliced
- 1cup cooked wild rice
- 2tablespoons chopped walnuts
- 1 to 2hard boiled eggs (to taste), finely chopped (optional)
- 2tablespoons chopped chives
- 1 to 2tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
- 2tablespoons fresh lemon juice
- 1tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
- 1teaspoon Dijon mustard
- Salt and freshly ground pepper
- 1small garlic clove, pureed
- ⅓cup extra virgin olive oil
- 2tablespoons plain low-fat yogurt
For the Dressing
Nutritional analysis per serving (4 servings)
408 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 31 grams protein; 576 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.
- Advance preparation: The salad can be assembled and the dressing mixed several hours before serving. Refrigerate and toss together when ready to serve.
Private Notes
Comments
Yummy! Light-feeling but satisfying. Substitutions that worked just fine: Rotisserie chicken for the turkey; tri-color quinoa for the rice; pecans for walnuts; basil for the fresh herbs; garlic scapes for chives; lime juice for lemon; cider vinegar for the wine/tarragon; whole grain mustard for Dijon; greek yogurt for regular. And added a dried herb mix to the dressing. In the end, I guess I made a totally different dish, but not really; the point is that this is a delicious, flexible recipe.
New favorite salad and dressing! The recipe invites tinkering - we used brown rice, shiitakes, soft-boiled eggs, extra herbs, tossed in some leftover roasted squash and subbed celery vinegar in the dressing. We cooked the turkey breasts separately using E. Kim's dry-brine technique for chicken breasts and sliced them up to have on the side. Like Annie V mentions, light-feeling dish but satisfying. Follow the recipe to a (NY)T or use the structure/ratios for a fridge clean-out salad.
Was hesitant but with some leftover poached turkey breast we tried it. Very nice. Easy, all the pieces came together in a delightful blend and with some nutritional benefit. An easy weeknight dinner to enjoy.
Both the original recipe and Annie's comment were helpful here. The recipe is a great starting point, and Annie's adaptation provided additional ideas and inspiration. I used what I had--leftover roasted turkey breast (dry brine, garlic, lemon), chard and beet greens, roasted chopped sweet potato (olive oil, salt), quinoa, toasted walnuts and red onion, with a red wine vinaigrette. Had some for lunch and the rest for dinner--delicious. Thanks, Martha Rose and Annie!
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