© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 Heads leaf lettuce
2 c melon balls or chunks
2 c pineapple chunks
2 c blueberries
3 lbs BONELESS TURKEY BREAST, cut into bite size pieces
2 tbsp grated ginger root
1/3 c vegetable oil
1/4 c fresh lemon juice
4 green onions, chopped
Freshly ground black pepper To taste
SALAD BASE
Arrange bite size pieces of lettuce on entrée plates or salad bowls.
Top each plate with 1/4-cup each melon, pineapple and blueberries. Cover and hold in refrigerator for service.
TURKEY
Heat small amount of oil over medium high heat. Sauté turkey and ginger root until turkey is no longer pink inside and is cooked through.
Place turkey mixture atop salad bases.
Combine remaining oil with lemon juice and pepper. Drizzle over salad.
Sprinkle with chopped onions. Toss gently to combine ingredients.
220 Total Calories
60 Calories from Fat
7 g Total Fat
11 % Daily Total Fat
0 g Saturated Fat
3 % Daily Saturated Fat
75 g Cholesterol
25 % Daily Cholesterol
75 mg Sodium
3 % Daily Sodium
13 g Total Carbohydrates
4 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
6 g Sugars
28 g Protein
35 % Daily Protein
30 % Daily Vitamin C
4 % Daily Calcium
10 % Daily Iron