Curried Turkey, Spinach, and Cashew Salad

2 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 cups)
By 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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Ratings & Reviews

Chrrristine's Review

Chrrristine
March 16, 2013
I made this recipe as described, but with a rotisserie turkey from the deli and candied pecans. I then used the "salad" as a pita pocket filling. Super yum! I'm sure rotisserie chicken would be just as good!

JillyBurke's Review

JillyBurke
December 01, 2012
Excellent and yummy way to use leftover Thanksgiving turkey. Nice blend of flavors.
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