Curried Turkey, Spinach, and Cashew Salad

2 Reviews
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Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 cups)
Mark Bittman
November 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 321
  • Fat 13.3g
  • Satfat 2.7g
  • Monofat 7.6g
  • Polyfat 2.3g
  • Protein 26.1g
  • Carbohydrate 27g
  • Fiber 3.1g
  • Cholesterol 69mg
  • Iron 3.9mg
  • Sodium 333mg
  • Calcium 69mg

How to Make It

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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