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Turkey and Citrus Salad


"A way to use leftover turkey after Thanksgiving."
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15 m servings 167 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Toss snap peas, turkey meat, spinach leaves, mixed salad greens, mushrooms, mandarin orange pieces, walnuts, and raspberry vinaigrette dressing lightly in a salad bowl to combine, and serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 167 calories; 6 g fat; 15.5 g carbohydrates; 13.6 g protein; 27 mg cholesterol; 265 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is a beautiful salad - the dressing you choose will make or break this though. I used Cardini's brand Raspberry Vinaigrette which we really enjoy. I would use glazed walnuts next time. ...