Recipes Health Conditions IBS Print Strawberry and Turkey Balsamic Salad Recipe By Patsy Catsos, MS, RDN, LD facebook twitter linkedin Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients. Learn about our editorial policy Patsy Catsos, MS, RDN, LD Medically reviewed by Medically reviewed by Richard N. Fogoros, MD on June 19, 2017 facebook linkedin Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Medical Review Board Richard N. Fogoros, MD Updated on September 20, 2019 Patsy Catsos, MS, RDN, LD (18 ratings) Total Time: 35 min Prep Time: 30 min Cook Time: 5 min Servings: 6 (2 cups each) Nutrition Highlights (per serving) 248 calories 15g fat 8g carbs 22g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 6 (2 cups each) Amount per serving Calories 248 % Daily Value* Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 52mg 17% Sodium 187mg 8% Total Carbohydrate 8g 3% Dietary Fiber 2g 7% Total Sugars 4g Includes 0g Added Sugars 0% Protein 22g Vitamin D 0mcg 0% Calcium 80mg 6% Iron 2mg 11% Potassium 482mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This sweet, crunchy, fruity, savory, tangy salad is great for lunch or dinner. It features leafy greens, is high in protein, and fresh, springtime strawberries. Plus, it's low in FODMAPs. Grocery store rotisserie turkey is a nice short-cut. Ingredients ¼ cup walnut pieces 4 cups torn butter lettuce 4 cups packed fresh baby spinach 4 medium fresh radishes, thinly sliced 12 ounces roasted turkey breast, cut in bite-sized pieces ½ pound strawberries, trimmed, sliced lengthwise 1/8 inch thick 3 ounces chevre ¼ cup balsamic vinegar 1 tablespoon water ½ teaspoon sugar 1/16 teaspoon salt 1 ½ teaspoon Dijon mustard 3 tablespoons olive oil Preparation In a small skillet, toast walnut pieces over medium heat for 5 to 7 minutes, stirring constantly, until they are a shade or two darker, then remove from heat and set them aside to cool. Nuts burn easily, so do not leave them unattended. In a small jar with a tight-fitting lid, combine vinegar, water, sugar, salt, mustard, and olive oil. Cover and shake until the dressing is well blended, 30 to 60 seconds. In a large serving bowl, combine the lettuce, spinach, radishes, turkey, walnuts, and sliced strawberries. Toss the salad with vinaigrette. Divide the salad into large bowls or plates and top each serving with chevre and toasted walnuts. Ingredient Variations and Substitutions Instead of roasted turkey, use cooked, sliced chicken. Deli turkey meat can also be used instead of roasted turkey, but the sodium content of the recipe will be much higher. Candied walnuts can be used instead of toasted, and you can also use feta cheese instead of the chevre. Cooking and Serving Tips Vinaigrette keeps well in the refrigerator for up to 1 week. Why not double the recipe? Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit Show Full Recipe