Tropical turkey and spinach salad
Can serve without turkey as a side salad
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- 8 ounce(s) Deli roast turkey breast
- 1/2 cup(s) Diced red bell pepper
- 1 Mango Cut in 1/2" cubes
- 2 Hard cooked egg whites Coarsely chopped
- 1/4 cup(s) red onion Sliced into thin wedges
- 1 package(s) Fresh baby spinach leaves (6 oz)
- 1/4 cup(s) Sliced almonds Toasted
- feta cheese
- 3 tablespoon(s) Apricot preserves
- 2 tablespoon(s) Cider vinegar
- 2 teaspoon(s) olive oil
- 2 tablespoon(s) Sugar
- 1/4 teaspoon(s) Salt
- 1/8 teaspoon(s) Pepper
- For dressing combine ingredients from preserves on. Refrigerate until ready to use.
- For salad, slice turkey into 1" strips, dice red bell pepper. Cut mango into 1/2" cubes, coarsely chop egg whites, slice onion into thin wedges.
- Place spinach in large bowl; add turkey, bell pepper, red onion, mango, egg whites. Whisk dressing, pour over salad, gently tossing to coat. Spindle with almonds and feta cheese. Serve immediately.
This recipe is a personal recipe added by Lkscot and has not been tested or endorsed by MyRecipes.
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Tropical turkey and spinach salad Recipe at a Glance
- COURSE: Salads