Honey-Tarragon Turkey and Grape Salad Recipe

Informative Details
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When you’re looking for low-fat meats, turkey breast is a good choice and a nice alternative to chicken. Its flavor pairs especially well with tarragon.

Turkey tenderloins come trimmed and are quick and easy to cook. Brown them on the stove and finish in a 350-degree oven; that will take about 25 minutes from start to finish.

The salad can be refrigerated for up to 3 days.

From Nourish columnist Stephanie Witt Sedgwick.

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Ingredients

measuring cup

Servings: 4-6 Makes 5 cups

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey, or more to taste
  • 1 tablespoon chopped tarragon (about 1/4 ounce)
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons mild olive oil
  • 1/4 pound (about 3/4 cup) green seedless grapes, large ones cut into quarters, smaller ones cut in half
  • 1/4 pound (about 3/4 cup) red seedless grapes, large ones cut into quarters, smaller ones cut in half
  • 2 ounces sweet onion, such as Mayan, Maui or Vidalia, cut into 1/4-inch dice (1/2 cup)
  • 1 large rib celery, cut into 1/4-inch dice (about 2 ounces, 1/2 cup diced)
  • 12 ounces cooked boneless, skinless turkey breast, cut into 1-inch strips

Directions

  • Step 1

    Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.

  • Step 2

    Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.

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    Nutritional Facts

    Per serving (based on 6)

    • Calories

      160

    • Fat

      8 g

    • Saturated Fat

      2 g

    • Carbohydrates

      13 g

    • Sodium

      490 mg

    • Cholesterol

      20 mg

    • Protein

      11 g

    • Fiber

      1 g

    • Sugar

      10 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Nourish columnist Stephanie Witt Sedgwick.

    Tested by Stephanie Witt Sedgwick.

    Published April 26, 2011

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