Turkey Broccoli Salad

By Tonya_Speed

NUTRITION per serving: 332 Calories; 12g Fat; 31g Protein; 29g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. Points: 7

Ingredients

• 1/3 cup balsamic vinegar (preferably white)
• 1 1/2 tablespoons olive oil
• 2 teaspoons sugar
• 1/8 teaspoon salt
• 1 (12-oz.) package broccoli slaw
• 1 pound cooked turkey breast, shredded
• 1 1/2 cups seedless red grapes, halved
• 1 cup shredded carrot
• 3 tablespoons slivered almonds, toasted
• 1/8 teaspoon black pepper

Preparation

Step 1

In a small airtight container, shake together vinegar, oil, sugar and salt; set aside. In a very large bowl, combine broccoli slaw, turkey, grapes and carrot; add dressing and toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.

SERVING SUGGESTION: Sliced watermelon sprinkled with fresh mint.
GLUTEN FREE: Make sure vinegar is gluten free.