Turkey and cranberry gets a summertime makeover with this cool, refreshing salad that’s loaded with vitamins, minerals, and healthy antioxidants. The addition of juicy, sweet blueberries and creamy goat cheese makes this a flavorful, eye-pleasing treat when it’s just to hot to cook. Serves: 4
Time to Table: 15 minutes
Healing Nutrient Spotlight
Excellent source of vitamin B-12, niacin, folate, selenium, manganese
Good source of vitamin A, vitamin B-6, zinc, copper, vitamin C, iron, thiamin, magnesium
Ingredients*
4 cups arugula lettuce
4 cups frisée lettuce
1/4 cup thinly sliced red onion
1/4cup dried cranberries
1 cup fresh blueberries
1/2 cup pine nuts
1/2 lb. roasted turkey breast
1/2 cup goat cheese crumbles
*Select organic ingredients for optimum nutrition.
Preparation
Wash lettuces and pat dry with paper towels or use a salad spinner. Tear into bite site pieces and divide onto four plates. Top each plate with 1/4 of remaining ingredients: red onion, cranberries, blueberries, pine nuts, roasted turkey, and goat cheese. Serve with your favorite balsamic vinaigrette.
Nutrition
270 calories, 13 g total fat, 3 g saturated fat, 3 g monounsaturated fat, 4 g polyunsaturated fat, 60 mg cholesterol, 15 g carbohydrate, 3 g fiber, 11 g sugar, 25 g protein, 700 IU vitamin A, .2 mg thiamin, .14 mg riboflavin, 5 mg niacin, .6 mg pantothenic acid, .4 mg vitamin B-6, 35 mcg folate, 1.6 mcg vitamin B-12, 11 mg vitamin C, .3 mg copper, 65 mg calcium, 70 mg magnesium, .9 mg manganese, 385 mg potassium, 3.4 mg iron, 21 mcg selenium, 400 mg sodium, 2 mg zinc
Recipe by Laura B. LaValle, RD, LD
[Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention.]