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Turkey Salad with Tangy Lemon-Basil Dressing
 you want to save yourself a little work (though the flavors won’t be as fresh), dress this salad in your favorite storebought low-fat lemon vinaigrette.
  • 1 clove garlic
  • 1/2 cup packed basil leaves
  • 1/3 cup packed parsley leaves
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 2 teaspoons olive oil
  • 2 cups shredded roast turkey (12 ounces)
  • 3 large plum tomatoes, diced
  • 1/2 cup chopped scallions
  • 6 cups mixed salad greens
  • 1 cup shredded radicchio or red cabbage

  • 1. In a small skillet of boiling water, cook the garlic for 2 minutes to blanch. Drain and transfer to a food processor.

    2. Add the basil, parsley, lemon juice, salt, water, and oil to the processor and process to a smooth puree. Transfer the dressing to a large bowl.

    3. Add the turkey, tomatoes, and scallions, and toss to combine. Add the salad greens and radicchio, and toss again.


    Nutritional Information
    Per serving: 170 calories, 3.4g total fat (1.8g saturated), 71mg cholesterol, 3g dietary fiber (1g soluble), 7g carbohydrate, 28g protein, 367mg sodium.
    Good source of: folate, niacin, potassium, vitamin B6.


    Date Published: 09/19/2005 > Printer-friendly Version
    Servings
    4

    Prep Time
    15