A new hannaford.com is coming soon! To bring you this new experience, the site will be unavailable starting 7PM on 8/20 until the new site is live on 8/21. Hannaford To Go pickup will be unavailable from 6PM 8/20 through 8/21. Please direct any questions or concerns to our Consumer Relations Department at 1-800-213-9040.
Hannaford homepage

Print This Recipe

Turkey Spinach Salad with Carrot Vinaigrette One Star

Get Ready

Servings: Serves 4

Cook Time: 20 minutes

Prep Time: 15 minutes


12 ozs boneless, skinless turkey breast
2 sprigs Fresh rosemary
1 (5 oz.) pkg Nature's Place baby spinach, roughly chopped
2 each carrots, cut into long strips with a vegetable peeler
1 each red bell pepper, diced
1/3 cup dried cherries
1/2 cup Sunflower seeds
1/3 cup carrot juice
1 tablespoon fresh lime juice
2 tablespoons Red wine vinegar
1 pinch cayenne
1/8 teaspoon salt
1/4 teaspoon extra-virgin olive oil


1. Place turkey and rosemary in a medium saucepan and add enough water tocover the turkey by at least 1/2 an inch. Over medium-high heat, bring water to just under a simmer with only the occasional bubble breaking the surface, then reduce heat to medium low. Partially cover and cook for about 15 minutes, or until meat registers an internal temperature of 160 degrees on an instant-read thermometer and is no longer pink in the middle. Adjust heat if neededduring cooking to maintain only a bare simmer. When turkey is done, remove frompoaching broth. Let rest a few minutes, then cut into 6 slices and cut each slice in half.
2. While turkey is poaching, in a large bowl toss together spinach, carrots, bell pepper, cherries, and sunflower seeds. In a jar with a tight-fitting lid, combine carrot juice, lime juice, vinegar, cayenne, salt, and oil. Shake vigorously to combine. Alternately, whisk together in a small bowl. Addhalf the dressing to the spinach mixture and toss to coat lightly.
3. To serve, divide veggies among 4 plates. Top each with 3 slices of turkey and drizzle with remaining carrot dressing.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 3 g (15%)
Cholesterol 60 mg (20%)
Sodium 630 mg (26%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 5 g (20%)
Protein 27 g (45%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer