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Citrus Salad with Turkey and Orange Vinaigrette

A delicious and colorful salad with turkey. Perfect salad for lunch.
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 2 to 4 people


  • 1 large salad bowl
  • tongs
  • 1 small mixing bowl
  • whisk
  • pairing knife


  • 1 tbsp olive oil
  • 3 oranges
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly ground black pepper
  • 1 tbsp Dijon-style mustard
  • 2 tsp honey
  • 1/2 tsp salt, to taste
  • 1 head of Romaine lettuce
  • 1 bell pepper, diced
  • 1 cup of diced turkey (use cooked turkey breast or 6 to 8 slices of cooked turkey)
  • 1/2 cup pomegranate seeds
  • 1/2 cup parmesan cheese
  • 1/2 cup croutons


  • In a small mixing bowl, add all ingredients for the dressing - olive oil, juice from 1 orange, balsamic vinegar, freshly ground black pepper, mustard, honey and salt, to taste. Whisk vigorously until well-blended. Set aside.
  • Chop the head of lettuce coarsely. Rinse with water, drain using a colander, put it in the refrigerator uncovered for an hour, to crisp.
    Peel of 2 oranges, remove the white pith and discard the peel and pith. Slice or dice them into bite-sized shapes. Set aside.
    Wash the bell pepper. Using a pairing knife, cut a circle around the stem. Then discard the stem, core and seeds. Cut the bell pepper in half, remove the rest of the seeds. Lay them flat on the table, inside facing up, then dice. Set aside.
    Dice the turkey and set aside.
  • in a large salad bowl, add the lettuce, oranges, bell pepper, turkey, pomegranate seeds, and the dressing. Toss to coat. Add the parmesan cheese; toss until combined. Add the croutons and toss one more time.
  • Divide among bowls.
Keyword citrus, Salad

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