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Print this Recipe    Turkey Salad

Diabetic, Low-fat Mandarin Turkey Salad with Buttermilk-herb Dressing

1 can (about 14 ozs.) fat-free reduced-sodium chicken broth
1 1/4 lbs. turkey tenderloins, cut in half lengthwise
1/2 tsp. dried basil leaves
1/2 lb. (about 8 cups.) salad greens
2 lbs. (about 10 cups.) raw cut-up salad bar veggies, such as broccoli
florets, red and green or yellow peppers, carrots and red onion
1 11 oz. can mandarin orange segments, drained
Buttermilk-Herb dressing (recipe follows)

Prepare Buttermilk-Herb dressing and set aside. Place broth in a
medium saucepan; bring to a boil over high heat. Add turkey and
basil. Return to a boil; reduce heat. Simmer, covered, 12 to 14
minutes or until turkey is no longer pink. Remove turkey from broth.
When cool enough to handle, shred turkey into strips. Arrange salad
greens on individual plates. Divide turkey evenly over salad greens.
Arrange vegetables and orange segments around turkey; drizzle each
serving with 2 Tbsp. buttermilk-herb dressing. Makes 6 servings.


Buttermilk-herb Dressing

1/2 cup plus 1 tbsp. low-fat buttermilk
3 Tbsp. raspberry-flavored vinegar
1 tbsp. chopped fresh basil leaves or 1 tsp. dried basil
1 1/2 tsps. snipped fresh chives or 1 tsp dried chives
1/4 tsp. minced garlic

Place all ingredients in a small bowl; stir to combine. Makes
about 3/4 cup

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