Smoked Turkey And Pineapple Salad Recipe
Servings: 4
Ingredients
- 1 (16 ounce.) pkg. Birds Eye Farm Fresh broccoli, baby carrots and water chestnuts
- 2 tbsp. lemon juice
- 2 tbsp. white wine vinegar
- 1/4 teaspoon curry pwdr
- 1/4 teaspoon salt
- Dash of pepper
- 1/2 c. oil
- 1 pineapple
- 12 ounce. Louis Rich Hickory Smoked or possibly Oven Roasted Breast of Turkey, cut in julienne strips
- 2 tbsp. toasted sesame seed
Directions
- Place vegetables in a strainer and hold under cool running water till completely thawed; drain. To prepare dressing, mix lemon juice, vinegar, curry pwdr, salt and pepper in a small bowl. Whisk in oil till well blended.
- Cut pineapple in half lengthwise. Cut out core and fruit, leaving shells. Cut fruit into bite-size chunks. Toss pineapple, turkey and vegetables with prepared dressing. Spoon into pineapple shells and sprinkle with sesame seed. Makes about 6 c. or possibly 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 259 | 88% |
| Total Fat 29.46g | 37% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 261mg | 7% |
| Total Carbs 7.81g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.44g | 2% |
| Protein 2.74g | 4% |
