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

1. Wash hands with soap and water.
2. In a jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
3. 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.
4. In large bowl, combine all salad ingredients; toss gently.
5. Serve with vinaigrette.

Nutrition per serving

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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.