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Tropical Turkey and Spinach Salad

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Prep Time: 15 minutes
Cook Time: 0 minutes


  • 4 oz. (125 g) deli oven roasted turkey breast, sliced into 1-inch (2.5 cm) strips
  • ½ cup (125 mL) diced red bell pepper
  • 1 mango, cut into ½-inch (1 cm) cubes (about 1 cup / 250 mL)
  • 2 hard cooked eggs, chopped
  • ¼ cup (50 mL) chopped red onion
  • 4 cups (1 L) fresh baby spinach leaves (stems removed)
  • ¼ cup (50 mL) sliced almonds
  • ¼ cup (50 mL) prepared “sweet” vinaigrette dressing (e.g., red Merlot vinaigrette or similar)


  1. Place spinach in a large bowl. Add turkey, pepper, mango, egg and onion. Pour dressing over salad and gently toss to coat. Divide salad mixture evenly onto plates and top evenly with almonds.

Cook Time: 0 minutes

Download this recipe and others as part of the Sunday Dinner Pledge Spring/Summer Meal Plan Week 5 PDF (825Kb)

Last revised: May 5, 2015

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