1. Tear spinach leaves into bite-sized pieces.
2. In large bowl, combine spinach, turkey, orange and onion slices, peanuts and raisins. Cover and chill until serving time.
3. In 1 cup measure, combine olive oil, vinegar, chutney, curry powder, mustard and salt. Cover and hold at room temperature.
4. Just before serving, pour dressing over salad, tossing to coat.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 8|
|Calories from Fat: 107 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 42.6mg||13 %|
|Sodium 702.9mg||24 %|
|Potassium 631.5mg||17 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 14.8g|
|Protein 21.8g||31 %|
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Calories per serving: 258
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