pound asparagus spears
cup bottled poppy seed salad dressing or Italian salad dressing
teaspoon finely shredded orange peel
tablespoon orange juice
cups fresh baby spinach or assorted greens
pound cooked turkey, cut into 1/2-inch cubes
cup toasted pecan halves
- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain asparagus. Rinse with cold water. Let stand in cold water until cool; drain.
- Meanwhile, for dressing, in a small mixing bowl stir together poppy seed dressing, orange peel, and orange juice; set aside.
- In a salad bowl combine asparagus, greens, berries, and turkey. Place on salad plates. Top with pecans. Serve with dressing. Makes 4 to 6 servings.
Nutrition Facts(Strawberry-Spinach Salad)
- Per serving:
- 335 kcal cal.,
- 19 g fat
- (3 g sat. fat,
- 68 mg chol.,
- 274 mg sodium,
- 13 g carb.,
- 5 g fiber,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet