Equipment
Ingredients
Salad Base
- 300 g cooked turkey breast, shredded or diced, chilled
- 200 g cooked wild rice, chilled
- 150 g baby spinach, washed and dried
- 150 g cremini mushrooms, wiped clean
Lemon-Dijon Yogurt Dressing
- 120 g plain greek yogurt, full fat or low fat
- 30 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 15 ml extra virgin olive oil
- black pepper, freshly cracked
Nutrition (per serving)
Method
In a small mixing bowl, vigorously combine the Greek yogurt, fresh lemon juice, Dijon mustard, extra virgin olive oil, and black pepper until completely smooth and emulsified.
Place the cremini mushrooms on a cutting board and cut them into very thin slices using a chef's knife.
Pull the cooked turkey breast apart into bite-sized pieces. Ensure any leftover turkey was originally cooked to a safe internal temperature of 74 C / 165 F before storing.
Transfer the baby spinach, chilled wild rice, sliced mushrooms, and shredded turkey into a large mixing bowl.
Pour the prepared yogurt dressing over the salad base. Gently toss all the ingredients together until the spinach leaves and turkey are evenly coated.
Chef's Notes
- To build layers of flavor, allow the cooked wild rice to come to room temperature rather than serving it refrigerator-cold. This helps it absorb the lemon-Dijon dressing more efficiently.
- Raw mushrooms act like sponges. Never wash them under heavily running water; instead, wipe them clean with a slightly damp paper towel to prevent them from becoming waterlogged.
- This recipe naturally keeps sodium very low by omitting added salt and relying on the pungency of Dijon mustard and the brightness of fresh lemon juice. If dietary restrictions allow, a small pinch of flaky sea salt right before serving elevates the flavors significantly.
- If using Thanksgiving leftovers, ensure your turkey has been stored properly in an airtight container in the refrigerator for no more than 3 to 4 days for optimal food safety.
Storage
Refrigerator: 2 days — Store dressing separately from the greens to prevent wilting. Spinach will degrade quickly once dressed.
