Turkey-Spinach One-dish Salad
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Wonderfully Refreshing!
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4
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medium-size new potatoes, thinly
sliced (don't peel)
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1/4 cup
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slivered almonds
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8 oz
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fresh spinach, trimmed and
rinsed
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8 oz
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mushrooms, thinly sliced
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1 cup
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frozen green peas, thawed and
drained
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6
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large radishes, thinly
sliced
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4
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scallions, including tops, thinly
sliced
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8 oz
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thinly sliced roast turkey or turkey
coldcuts, cut into strips about 1/2 inch wide
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Dressing:
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2 cups
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low-fat plain yogurt or sour cream or
mixture of both
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1/3 cup
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skim or low-fat milk
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4 tsp
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cider vinegar
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3/4 tsp
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dill weed
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1/8 tsp
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black pepper
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pinch
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dried oregano, crumbled
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1
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Preheat the oven to 400 degrees. Cook the potatoes,
uncovered, in a large saucepan of boiling water over moderate heat until tender -- about 10 minutes; drain and
let cool. Meanwhile, toast the almonds, uncovered, in a pie pan in the oven for 8 to 10 minutes or until
lightly browned; let cool. Note: You could also purchase the almonds already toasted).
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2
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Tear the spinach into pieces and place in a large
bowl. Add the mushrooms, peas, radishes, scallions, turkey, potatoes, and almonds. Toss well; divide among 4
plates.
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Dressing:
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1
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In a small bowl, whisk the yogurt with the milk,
vinegar, dill weed, pepper, and oregano. Spoon over each salad.
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Servings: 4
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Recipe Type
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One-dish meal, Poultry, Salad
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Recipe
Source
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Source: Reader's Digest One Dish Meal
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