Turkey Salad with Worcestershire-Chutney Vinaigrette
A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Salad
Leafy Green
Poultry
turkey
Blue Cheese
Pine Nut
Spinach
Summer
Bon Appétit
- 1/4 cup worcestershire sauce
- 1/2 cup peanut oil
- Carbohydrate 69 g(23%)
- Cholesterol 66 mg(22%)
- Fat 63 g(97%)
- Fiber 5 g(18%)
- Protein 31 g(62%)
- Saturated Fat 14 g(69%)
- Sodium 1534 mg(64%)
- Calories 929
Preparation Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.) Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.
