Caribe Turkey Salad
The tropical flavors of papaya and kiwi fruit are highlighted in this colorful, summery salad. If you can't get tropical fruit-juice-blend concentrate, use orange or pineapple juice concentrate, or a mixture of the two.
  • 16 large Romaine lettuce leaves
  • 1 papaya--peeled, seeded, and cut into thin slices
  • 3 cups quartered strawberries
  • 2 kiwi fruit, peeled and cut into thin slices
  • 1 pound roast turkey breast, cut into 1/2-inch cubes
  • 1/4 cup dry-roasted cashews or peanuts, diced
  • 1/3 cup frozen tropical fruit-juice-blend concentrate, thawed
  • 1/4 cup rice wine vinegar
  • 1 tablespoon extra-light olive oil

1. Arrange lettuce on four individual serving plates. Top with papaya, strawberries, and kiwi fruit. Mound turkey in center. Sprinkle with nuts.

2. In a small bowl or screwtop jar, combine fruit juice concentrate, vinegar and oil. Whisk or shake to blend. Pour over salads and serve.

Nutritional Information
Per serving: 375 calories, 9g total fat, 1.4g saturated fat, 4.6g monounsaturated fat, 2.2g polyunsaturated fat, 5.9g dietary fiber, 38g protein, 35g carbohydrate, 94mg cholesterol, 77mg sodium.
Good source of: fiber, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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