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Turkey Spinach Mushroom Salad with Walnut Vinaigrette

Turkey Spinach Mushroom Salad with Walnut Vinaigrette

This salad has it all: turkey, crunchy vegetables and an irresistible homemade dressing. Impressive enough to be a go-to Holiday recipe, yet easy enough to make any day.

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servings Makes 6 servings 6
preparation time PREP 9 minutes
total time TOTAL Under 15 minutes

Ingredients

  • 8 ounces cremini mushrooms
  • 2 tablespoons canola oil
  • 6 cups baby spinach leaves
  • 1 cup chopped toasted walnuts
  • 1½ cup chopped cooked JENNIE-O® leftover OVEN READY™ Boneless Turkey Breast.
  • 1 medium Granny Smith apple, sliced
  • 1 medium shallot, thinly sliced
  • ¼ cup cider vinegar
  • ¼ cup olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper

Directions

  1. In large skillet, heat oil over medium-high heat. Sauté mushrooms 7 to 9 minutes or until browned. Let cool.
  2. In large bowl, combine spinach, walnuts, turkey, apple and shallot.
  3. In small bowl, whisk together vinegar, olive oil, maple syrup, mustard, salt and pepper. Drizzle salad with desired amount of dressing.

RECIPE NUTRITION INFORMATION

Per Serving

Calories280

Protein14g

Carbohydrates13g

Fiber3g

Sugars7g

Fat21g

Cholesterol15mg

Sodium500mg

Saturated Fat2.5g

MADE WITH

OVEN READY™ Boneless Turkey Breast

OVEN READY™ Boneless Turkey Breast

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Spinach Mushroom Salad with Walnut Vinaigrette