Turkey Salad with Orange Vinaigrette
Fresh orange juice and Dijon mustard give this vinaigrette a bright and zesty flavor to top this turkey and orange salad.
- Yield
- 4 servings
- Serving size
- 1 1/2 cups salad, 1/4 of recipe (251g)
- Rating
- 3.45 of 5 (78 ratings)
Food groups
- Fruit: 1/4 cups
- Protein Foods: 2 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- Dressing:
- 1/4 cup orange juice
- 2 tablespoons white wine vinegar
- 2 tablespoons onion (finely chopped)
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 tablespoon vegetable oil (or oil of your choice)
- 2 teaspoons Dijon mustard
- Salad:
- 4 cups salad greens (torn)
- 2 cups cooked turkey breast
- 1 cup mandarin orange sections (drained)
- 1/2 cup celery (chopped)
- other vegetables as desired
Directions
- Wash hands with soap and water.
- In a jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
- If you don't have a container with a tight-fitting lid, place ingredients in a small mixing bowl and mix together with a whisk.
- In large bowl, combine all salad ingredients; toss gently.
- Serve with vinaigrette.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 169.37 |
| Total Fat | 5.19 g |
| Saturated Fat | 0.91 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 51.73 mg |
| Carbohydrates | 9.42 g |
| Dietary Fiber | 1.33 g |
| Total Sugars | 7.56 g |
| Added Sugars included | 0 g |
| Protein | 20.93 g |
| Calcium | 38 mg |
| Potassium | 432 mg |
| Sodium | 304.38 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 44 mg |
| Phosphorus | 189 mg |
| Selenium | 22 mg |
| Zinc | 2 mg |
| Vitamin A | 124 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 30 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 76 mcg |
| Folate | 40 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 8 mg |
| Choline | 66 mg |
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Source
Recipe by: Cook it QUICK! — University of Nebraska Cooperative Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/turkey-salad-orange-vinaigrette. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.