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Turkey Pecan Salad

Ingredients

  • 5 oz. arugula
  • 5 oz. chopped romaine lettuce
  • 4 oz. chopped roasted red peppers
  • 4 oz. diced tomatoes
  • 12 oz. sliced reduced sodium turkey breast
  • 4 oz. honey Dijon dressing
  • 2 oz. caramelized pecan pieces

Directions

  • 1. Combine vegetables. Refrigerate until ready to use.
  • 2. Toss vegetables with dressing. Divide evenly between 4 plates. Evenly top with sliced turkey and pecans and serve.
  • Nutritional information per serving: Calories 497; Total Fat 33g; Saturated Fat 7g;
  • Trans. Fat 0g; Cholesterol 68mg; Sodium 1634mg; Total Carbohydrate 20g; Dietary Fiber 3g;
  • Total Sugars 8g; Protein 30g

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