This vibrant salad balances the earthy freshness of spinach with the smoky depth of turkey breast. Bright orange sections and juicy raspberries add natural sweetness and acidity, while the homemade marmalade vinaigrette ties all the flavors together. It is a light yet satisfying meal that feels both elegant and easy. Perfect for a quick lunch, a healthy dinner side, or a picnic potluck, this dish requires no cooking of the main components, making it ideal for warm weather. The combination of textures from the crisp greens, tender turkey, and soft fruit creates a delightful eating experience that is as visually appealing as it is delicious.
Spinach And Smoked Turkey Salad – Gh_9407
Description
This vibrant salad balances the earthy freshness of spinach with the smoky depth of turkey breast. Bright orange sections and juicy raspberries add natural sweetness and acidity, while the homemade marmalade vinaigrette ties all the flavors together. It is a light yet satisfying meal that feels both elegant and easy. Perfect for a quick lunch, a healthy dinner side, or a picnic potluck, this dish requires no cooking of the main components, making it ideal for warm weather. The combination of textures from the crisp greens, tender turkey, and soft fruit creates a delightful eating experience that is as visually appealing as it is delicious.Ingredients
Directions
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Grate the peel from one orange, then squeeze the juice from it to measure 2 tablespoons.
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Peel the remaining two oranges and carefully remove the sections, discarding the pith and membrane.
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Remove any skin from the smoked turkey breast and cut the meat into bite-sized chunks.
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Thinly slice the red onion.
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Trim the tough ends from the spinach stems and tear the leaves into bite-sized pieces.
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In a large salad bowl, toss the spinach leaves with the sliced red onion.
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Top the spinach mixture with the turkey chunks, orange sections, and raspberries.
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In a small bowl, combine the orange peel, orange juice, raspberry vinegar, orange marmalade, Dijon mustard, salt, and pepper.
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Using a wire whisk or fork, slowly beat in the olive oil until the dressing thickens slightly and emulsifies.
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Drizzle the dressing over the salad just before serving and toss gently to coat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 196.1kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.4g2%
- Cholesterol 58.7mg20%
- Sodium 49.4mg3%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 1.8g8%
- Sugars 6.8g
- Protein 25.4g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, assemble the salad just before serving to keep the spinach crisp.
If fresh raspberries are unavailable, frozen thawed raspberries can be used, but drain them well to avoid watering down the salad.
This salad can be stored in an airtight container in the refrigerator for up to 24 hours, but add the dressing only when ready to eat.
For a heartier meal, add toasted nuts such as almonds or pecans.
