Recipe for Mandarin Turkey Salad with Buttermilk-Herb Dressing 
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Yield:
6
Ingredients:
Amount Ingredient
Buttermilk-Herb Dressing (see below)
1 can fat-free reduced-sodium chicken broth (14 oz)
1/4 lb turkey tenderloins halved lengthwise
1/2 tsp dried basil leaves
1/2 lb mesclun salad greens - (abt 8 cups) washed, dried
2 lb raw cut-up salad bar vegetables (abt 10 cups)
(such as broccoli florets, red or
yellow bell peppers, carrots and red onion)
1 can mandarin orange segments - (11 oz) drained
----------------- BUTTERMILK-HERB DRESSING ----------------
1/2 cup low-fat buttermilk plus
1 tbl low-fat buttermilk
3 tbl raspberry-flavored vinegar
1 tbl chopped fresh basil leaves
1/2 tsp snipped fresh chives
Instructions:
Instructions: Prepare Buttermilk-Herb Dressing. Place all ingredients in small bowl; stir to combine. Set aside. Buttermilk-Herb Dressing may be stored, covered, in refrigerator up to 1 day. (

Makes about 3/4 cup)

Place broth in medium saucepan; bring to a boil over high heat. Add turkey and basil. Return to a boil; reduce heat. Simmer, covered, 12 to 14 minutes or until turkey is no longer pink.

Remove turkey from broth. When cool enough to handle, shred turkey into strips.

Arrange salad greens on individual plates. Divide turkey evenly over salad greens. Arrange vegetables and orange segments around turkey; drizzle each serving with 2 tablespoons Buttermilk-Herb Dressing.

This recipe yields 6 servings.

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