Turkey, Nectarine & Whole Grain Salad with Citrus Vinaigrette
Turkey contributes exceptional texture, subtle flavor, very few calories, and a healthy measure of B vitamins to a salad. Here it combines beautifully with brown rice and nectarines.
  • 3/4 cup canned chicken broth diluted with 3/4 cup water, or 1-1/2 cups homemade chicken broth
  • 1/2 cup brown rice
  • 1/4 cup lentils
  • 1/2 cup orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons tarragon
  • 1/2 pound unsliced roast turkey breast, cubed
  • 2 medium nectarines, cubed
  • 1 cup chopped carrots
  • 1/4 cup minced parsley
  • 4 cups (loosely packed) torn looseleaf lettuce

1. In medium saucepan, bring diluted broth, brown rice, and lentils to a boil over high heat, then reduce heat to a simmer, cover and cook until grains are tender, about 45 minutes. Fluff grains into a medium bowl and set aside to cool slightly (if there is any liquid left in saucepan, drain mixture first).

2. Meanwhile, in a small bowl, whisk together orange juice, vinegar, olive oil, lime zest, lime juice, mustard. and tarragon.

3. To grains, add turkey, nectarines, carrots, parsley, and vinaigrette, and toss well.

4. On each of 4 dinner plates, place some of lettuce and top with salad.

Nutritional Information
Per serving: 350 calories, 9.8g total fat, 1.5g saturated fat, 5.9g monounsaturated fat, 1.6g polyunsaturated fat, 7.9g dietary fiber, 25g protein, 43g carbohydrate, 48mg cholesterol, 333mg sodium.
Good source of: beta-carotene, fiber, folate, iron, manganese, niacin, potassium, selenium, vitamin B6, vitamin C, vitamin K.

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

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