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Curried Turkey, Spinach, and Cashew Salad

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: 2 cups)

Ingredients

  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups loosely packed baby spinach
  • 2 cups chopped cooked skinless turkey (light and dark meat)
  • 1/2 cup coarsely chopped roasted, salted cashews
  • 1/2 cup golden raisins
  • 1/2 cup thinly sliced red onion

Nutrition Information

  • calories 321
  • fat 13.3 g
  • satfat 2.7 g
  • monofat 7.6 g
  • polyfat 2.3 g
  • protein 26.1 g
  • carbohydrate 27 g
  • fiber 3.1 g
  • cholesterol 69 mg
  • iron 3.9 mg
  • sodium 333 mg
  • calcium 69 mg

How to Make It

  1. Combine the first 7 ingredients in a large bowl; stir with a whisk. Add spinach and remaining ingredients; toss well to combine.