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Broccoli Turkey Salad

Total Time

Prep/Total Time: 20 min.


10 servings

"This tossed medley of turkey, broccoli, pineapple and greens is very good, especially for a ladies' luncheon," promises Joyana McShane of El Cajon, California. A refreshing poppy seed dressing is the fast finishing touch.


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 cups torn salad greens
  • 2 cups torn fresh spinach
  • 2 cups broccoli florets
  • 1 green pepper, julienned
  • 1/2 cup thinly sliced red onion
  • 2 cups cubed cooked turkey
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon poppy seeds
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard


  1. Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use).
  2. In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice. Pour over salad and toss to coat.

Nutrition Facts

1 cup: 111 calories, 7g fat (1g saturated fat), 17mg cholesterol, 46mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 meat.

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