SPINACH AND TURKEY SALAD

Spinach and Turkey Salad image

Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 5m

Yield Serves 4 as a main dish

Number Of Ingredients 15

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Ingredients

2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
1 6-ounce bag baby spinach
6 white or cremini mushrooms, thinly sliced
1 cup cooked wild rice
2 tablespoons chopped walnuts
1 to 2 hard boiled eggs (to taste), finely chopped (optional)
2 tablespoons chopped chives
1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1 small garlic clove, pureed
1/3 cup extra virgin olive oil
2 tablespoons plain low-fat yogurt

Steps:

Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams