Andrew Scrivani for The New York Times
Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.
2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
1 6-ounce bag baby spinach
6 white or cremini mushrooms, thinly sliced
1 cup cooked wild rice
2 tablespoons chopped walnuts
1 to 2 hard boiled eggs (to taste), finely chopped (optional)
2 tablespoons chopped chives
1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1 small garlic clove, pureed
1/3 cup extra virgin olive oil
2 tablespoons plain low-fat yogurt
1. Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.
Yield: Serves 4 as a main dish
Advance preparation: The salad can be assembled and the dressing mixed several hours before serving. Refrigerate and toss together when ready to serve.
Variation: Add 1 ripe but firm persimmon, peeled, cored and sliced, to the mixture.
Nutritional information per serving: 375 calories; 25 grams fat; 4 grams saturated fat; 5 grams polyunsaturated fat; 15 grams monounsaturated fat; 53 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 119 milligrams sodium (does not include salt to taste); 26 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Spinach and Turkey Salad — Recipes for Health
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Recipes for Health: Spinach and Turkey Salad — Recipes for Health
