INGREDIENTS
Buttermilk-Herb Dressing (recipe)
1
can (about 14 ounces) fat-free reduced-sodium chicken broth
1‑1/4
pounds turkey tenderloins, cut in half lengthwise
1/2
teaspoon dried basil
1/2
pound (about 8 cups) mesclun salad greens, washed and dried
2
pounds (about 10 cups) raw cut-up vegetables such as broccoli florets, red or yellow bell peppers, carrots and red onion
1
can (11 ounces) mandarin orange segments, drained
PREPARATION:
- Prepare Buttermilk-Herb Dressing; set aside.
- Place broth in medium saucepan; bring to a boil over high heat. Add turkey and basil. Return to a boil; reduce heat. Simmer, covered, 12 to 14 minutes or until turkey is no longer pink in center.
- Remove turkey from broth. When cool enough to handle, shred turkey into strips.
- Arrange salad greens on individual plates. Divide turkey evenly over salad greens. Arrange vegetables and orange segments around turkey. Drizzle each serving with 2 tablespoons Buttermilk-Herb Dressing.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
2/3 cup greens with 2/3 cups vegetables, 1/2 cup turkey, 2 tablespoons plus 2 teaspoons dressing and
Fiber
4 g
Carbohydrate
19 g
Cholesterol
38 mg
Saturated Fat
1 g
Total Fat
2 g
Calories from Fat
10 %
Calories
182
Protein
22 g
Sodium
140 mg
DIETARY EXCHANGE:
Fruit
1/2
Vegetable
2
Meat
2
