Turkey, Fruit and Spinach Salad

recipe for turkey salad

Fresh, vibrant ingredients make this dish spectacular

Is anyone else concerned about what we eat?

I’m talking about all the packaged, processed, chemically enhanced, color and flavor added, genetically modified, marginally edible yet socially accepted stuff that passes for food.

These “so-called” foods have infiltrated our lives, and are having a negative impact on our bodies, our health and even on our minds.

I’m not trying get all conspiracy theorist on you, but this issue gets me fired up.

As a parent it’s concerning when my kids come home from school with yet another processed, sugary or otherwise “unreal” food that was given to them as a treat or reward.

It’s time that we, as individuals, decide that enough is enough, and to go back to eating real, wholesome food. I’m so passionate about this that I’ve made a decision…

In 2013 I vow to only eat REAL food.

Google defines REAL food as: Those that nature gives us, plants, roots, fruits, nuts, seeds, meats, eggs, milk and those made from it.

It’s gonna be an interesting year, and I’m sure there will be moments when it’s hard to stand by this decision, but I’m excited.

What about you? Where do you stand with the issue of REAL food? How would your health and life improve if you took this vow with me? Food for thought…

Wherever you stand on the issue of REAL food, we can all agree that this salad is seriously off the hook!

This salad has flavors of orange and mint mixed with turkey, apples, grapes and spinach. I’ll be making this recipe a lot in 2013 🙂

Turkey, Fruit and Spinach Salad
A Recipe by Diana Keuilian
Prep time
Total time
Serves 4

For Salad:
  • 2 cups shredded roasted turkey
  • 1 organic apple, chopped
  • 2 organic celery stalks, chopped
  • ¼ cup fresh mint leaves, finely chopped
  • 1 cup organic, red grapes, halved
  • 4 cups baby spinach
For Dressing:

  1. In a small bowl whisk the olive oil, orange juice, orange zest, stevia, Dijon, salt and pepper.
  2. In a medium bowl combine the turkey, apple, celery, mint and grapes. Toss with the dressing.
  3. Prepare each plate with a pile of spinach. Top with the turkey salad mixture.

Calories: 289     Fat: 15 g     Carbohydrates: 13 g     Sodium: 795 mg     Fiber: 2 g     Protein: 25 g    



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