Mandarin Turkey Salad With Buttermilk-Herb Dressing

Recipe Ingredients

		Buttermilk-Herb Dressing - (see below)
1		Fat-free reduced-sodium chicken broth - (14 oz)
1 1/4 lbs	567g / 20oz	Turkey tenderloins - halved lengthwise
1/2 teaspoon	2.5ml	Dried basil leaves
1/2 lb	227g / 8oz	Mesclun salad greens - (abt 8 cups) - washed, dried
2 lbs	908g / 32oz	Raw cut-up salad bar vegetables - (abt 10 cups)
		= (such as broccoli florets, red or
		Yellow bell peppers, carrots and
		Red onion)
1		Mandarin orange segments - (11 oz) - drained
		Buttermilk Herb Dressing
1/2 cup	118ml	Low-fat buttermilk - plus
1 tablespoon	15ml	Low-fat buttermilk
3 tablespoons	45ml	Raspberry-flavored vinegar
1 tablespoon	15ml	Chopped fresh basil leaves
1 1/2 teaspoons	7.5ml	Snipped fresh chives
1/4 teaspoon	1.3ml	Minced garlic

Recipe Instructions

Prepare Buttermilk-Herb Dressing. Place all ingredients in small bowl; stir to combine. Set aside. Buttermilk-Herb Dressing may be stored, covered, in refrigerator up to 1 day. (Makes about 3/4 cup)

Place broth in medium saucepan; bring to a boil over high heat. Add turkey and basil. Return to a boil; reduce heat. Simmer, covered, 12 to 14 minutes or until turkey is no longer pink.

Remove turkey from broth. When cool enough to handle, shred turkey into strips.

Arrange salad greens on individual plates. Divide turkey evenly over salad greens. Arrange vegetables and orange segments around turkey; drizzle each serving with 2 tablespoons Buttermilk-Herb Dressing.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Meat, 1/2 Fruit, 2 Vegetable.

Nutrition Facts: Calories 182; Calories from Fat 10%; Total Fat 2g; Saturated Fat 1g; Protein 22g; Carbohydrates 19g; Cholesterol 38mg; Sodium 140mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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