This Turkey with Two Salads recipe offers a delicious and nutrient-rich meal that combines the freshness of a spinach salad with the heartiness of Israeli couscous. Topped with leftover turkey and drizzled with a tangy Dijon vinaigrette, this dish is perfect for a light yet satisfying lunch or dinner. It’s a healthy way to give new life to your turkey leftovers.
Turkey with Two Salads
Course: Salads, MainCuisine: Mediterranean4
servings20
minutes10
minutes450
kcalIngredients
4 cups fresh spinach
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup slivered almonds
1/4 cup dried cranberries
1 cup cooked Israeli couscous
1/2 cucumber, diced
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
2 cups leftover turkey, shredded or diced
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
Directions
- In a large bowl, toss together spinach, red onion, cherry tomatoes, slivered almonds, and dried cranberries.
- In another bowl, combine cooked couscous, cucumber, feta cheese, and parsley. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss well.
- In a small bowl, whisk together Dijon mustard, olive oil, and red wine vinegar. Add salt and pepper to taste.
- Divide the spinach salad and couscous salad between plates. Top with shredded turkey.
- Drizzle the Dijon vinaigrette over the salads and turkey. Serve immediately.
Notes
- Nutritional Information (per serving):
Protein: 28g
Fat: 22g (5g saturated fat)
Carbohydrates: 40g
Fiber: 7g
Sugar: 8g
Sodium: 450mg
This Turkey with Two Salads is a refreshing, nutrient-packed meal that combines leafy greens, hearty couscous, and tender turkey. The Dijon vinaigrette ties everything together with a tangy, flavorful finish, making it an ideal meal for those seeking a healthy and satisfying option after the holidays.
