Curried Turkey, Spinach, and Cashew Salad

Photo: John Autry; Styling: Leigh Ann Ross

Yield: Serves 4 (serving size: 2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 13.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.1g
  • Carbohydrate: 27g
  • Fiber: 3.1g
  • Cholesterol: 69mg
  • Iron: 3.9mg
  • Sodium: 333mg
  • Calcium: 69mg

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

Preparation

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