By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
169 cal · 15 min
Turkey Salad with Orange Vinaigrette
Recipe GLPR7c1d455527e516
A refreshing salad featuring tender cooked turkey breast and crisp greens, topped with bright mandarin orange sections and fresh celery, then dressed with a zesty orange vinaigrette made from fresh orange juice, Dijon mustard, and white wine vinegar. Light, healthy, and perfect for lunch or a light dinner.
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Ingredients
¼ cup orange juice
2 tablespoons white wine vinegar
2 tablespoons onion, finely chopped
¼ teaspoon salt
1 dash black pepper
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
4 cups salad greens, torn
2 cups cooked turkey breast
1 cup mandarin orange sections, drained
½ cup celery, chopped
Directions
Wash your hands thoroughly with soap and clean water before preparing the salad.
In a jar with a tight-fitting lid, combine the orange juice, white wine vinegar, finely chopped onion, salt, black pepper, vegetable oil, and Dijon mustard. Seal the lid and shake vigorously for 30 seconds until the vinaigrette is well blended and emulsified.
If you do not have a jar with a tight-fitting lid, place all vinaigrette ingredients in a small mixing bowl and whisk together until fully combined and smooth.
In a large bowl, combine the torn salad greens, cooked turkey breast, drained mandarin orange sections, and chopped celery. Toss gently with your hands or two forks until all ingredients are evenly distributed.
Drizzle the orange vinaigrette over the salad and toss lightly to coat. Serve immediately on individual plates.
Comments
This recipe hits the sweet spot for a Charlotte weeknight: every ingredient is stocked at Harris Teeter, Food Lion, or Walmart with zero special trips, and at current prices the cost per serving lands around $3.50 to $4.00, driven mainly by the turkey breast. The stated 15 minutes is honest if you're buying pre-sliced deli turkey; if you're roasting or poaching a breast from scratch, add 30 minutes minimum. It's a no-fuss main that requires minimal attention and reheats decently if leftovers sit in the fridge the next day, though the greens will wilt slightly. The one small miss is that mandarin oranges are seasonal and priciest in winter; you could swap fresh citrus year-round, but that's not the recipe as written.
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