SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Turkey-Broccoli Salad with Grapes

Makes: 6 servings
Serving size: 1 1/2cup
Start to Finish 20 mins
Turkey-Broccoli Salad with Grapes
Ingredients
  • 1/3  cup  white balsamic vinegar
  • 2  tablespoons  olive oil
  • 2  teaspoons  sugar or sugar substitute* equivalent to 2 teaspoons sugar
  • 1/8  teaspoon  salt
  • 1 12  ounce package  shredded broccoli (broccoli slaw mix)
  • 1  pound  cooked turkey breast, shredded
  • 1 1/2  cups  seedless red grapes, halved
  • 1  cup  coarsely shredded carrot
  • 1/4  cup  sliced or slivered almonds, toasted, or sunflower kernels
  • 1/8  teaspoon  coarsely ground black pepper
Directions For vinaigrette::

1. In a screw-top jar, combine vinegar, oil, sugar, and salt. Cover and shake well.

2. In a very large bowl, combine shredded broccoli, turkey, grapes, and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.

*SUGAR SUBSTITUTES::

3. Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar.

4. PER SERVING WITH SUBSTITUTE: same as above, except 221 cal., 13 g carb.

Nutrition Facts (Turkey-Broccoli Salad with Grapes)
  • Servings Per Recipe 6,
  • cal. (kcal) 226,
  • Fat, total (g) 7,
  • chol. (mg) 63,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 11,
  • pro. (g) 25,
  • vit. A (IU) 4616,
  • vit. C (mg) 50,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 120,
  • Potassium (mg) 360,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Vegetables () 1,
  • Fruit () 1,
  • Lean Meat () 3,
  • Fat () 2,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe