Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.
Ingredients
- 2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
- 1 6-ounce bag baby spinach
- 6 white or cremini mushrooms, thinly sliced
- 1 cup cooked wild rice
- 2 tablespoons chopped walnuts
- 1 to 2 hard boiled eggs (to taste), finely chopped (optional)
- 2 tablespoons chopped chives
- 1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
For the dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 1 small garlic clove, pureed
- ⅓ cup extra virgin olive oil
- 2 tablespoons plain low-fat yogurt
- Nutritional Information
Nutritional analysis per serving (4 servings)
382 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 29 grams protein; 86 milligrams cholesterol; 143 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 as a main dish
Preparation
- 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.
5 minutes
Dining and Cooking