TURKEY RANCH SALAD

Turkey Ranch Salad image

When my husband brought home a lunch guest unexpectedly one day, I created this salad on the spot using leftover holiday turkey. It's such a family favorite I make it year-round.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 can (20 ounces) pineapple tidbits
3 cups cubed cooked turkey
1 can (8 ounces) sliced water chestnuts, drained and halved
1 cup thinly sliced fresh mushrooms
1 cup thinly sliced celery
1/2 cup thinly sliced green onions
3/4 cup ranch salad dressing
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
7 cups torn mixed greens, divided
2 tablespoons slivered almonds, toasted, optional

Steps:

Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine pineapple, turkey, water chestnuts, mushrooms, celery and onions. In a small bowl, combine reserved juice, dressing, garlic powder and onion powder. Add to turkey mixture; toss to coat. Divide greens among nine plates; top each with 1 cup turkey mixture. Sprinkle with almonds if desired.

Nutrition Facts : Calories 168 calories, Fat 3g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 299mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges