Fall Harvest Salad
Source of Recipe
Karla Wiersma
Recipe Introduction
a modified Taste of Home Recipe
List of Ingredients
1 cup butternut squash, peeled and cubed (9.2)
1 tbsp olive oil (.9)
1/4 tsp salt (.1)
1/4 tsp white pepper (.35)
2 cups cubed cooked turkey breast (trace)
2 yellow gala apples, cubed (3.8)
1/2 cup pumpkin seeds, toasted (6.2)
1/4 shallot, thinly sliced (.6)
1/2 cup raisins (3.8)
1 tbsp minced fresh parsley (4.5)
Dressing
1/4 cup olive oil (3.6)
2 tbsp rice vinegar (.4, using ACV numbers)
2 tbsp orange juice (.1)
2 tbsp maple syrup/honey (.2/.6)
1 tbsp lemon juice (.1)
1 tsp minced fresh gingerroot (2.1)
1/4 tsp salt (.1)
1/4 tsp ground cinnamon (2)
1/8 tsp ground nutmeg (.2)
1/8 tsp white pepper (.2)
Recipe
Place squash in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake at 400 for 25-30 min or until tender, stirring occasionally. Cool to room temperature.
In a large bowl, combine the turkey, apples, pumpkin seeds, onions, raisins, parsley and squash. In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Serves 6.
38.4 mg total oxalate, 6.4 mg per serving (using maple)
39 mg total oxalate, 6.5 mg per serving (using honey)
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