(Chicago) – Vital Bridges has identified an ideal healthy lunch recipe that can be served and enjoyed both at home and at work: Turkey Salad with Orange Vinaigrette. Yum.
From the folks at the University of Nebraska Cooperative Extension, the recipe supplies only 200 calories – 50 from fat – and costs only $1.16 per serving for the four servings.
|1⁄4 cup||orange juice|
|2 tablespoons||vinegar, white wine|
|2 tablespoons||onion (finely chopped)|
|1 dash||pepper (of)|
|2 teaspoons||Dijon mustard|
|4 cups||salad greens (torn)|
|2 cups||cooked turkey breast (cut into julienne strips)|
|1 can||mandarin orange segments (11 ounce, drained)|
|1⁄2 cup||celery (sliced)|
1. 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.
2. In large bowl, combine all salad ingredients; toss gently.
3. Serve with vinaigrette. If desired, garnish with fresh strawberries.
4. Eat, enjoy.
Per recipe: $4.63
Per serving: $1.16
University of Nebraska, Cooperative Extension, Cook it QUICK!
You can substitute 1 1/2 teaspoons dried chopped onion for the chopped fresh onion or a as recommended on the dried onion container. Prepare the dressing at least 10 minutes before you need it to allow the dried onion to rehydrate from the fluids in the dressing.
Use white meat leftovers if you’ve prepared a whole turkey and not just the breast portion.
Another way to add crunch to your salad would be to use 4 tablespoons chopped walnuts instead of the celery.