Strawberry and Turkey Balsamic Salad Recipe

By
Patsy Catsos, MS, RDN, LD
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.
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Patsy Catsos, MS, RDN, LD
Medically reviewed by
Medically reviewed by Richard Fogoros, MD on June 19, 2017
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.
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Richard Fogoros, MD
Updated on September 20, 2019
green strawberry salad
Patsy Catsos, MS, RDN, LD
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
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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

  1. 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.

  2. 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.

  3. 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?

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