Orange Poppy Seed Turkey Salad

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15 min


20 min



Orange Poppy Seed Turkey Salad


  • 1 lb Ontario Turkey , for stir fry
  • 5 tbsp frozen orange juice , undiluted and thawed
  • 2 tbsp water
  • 2 tbsp vegetable oil , divided
  • 3 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic , minced
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 8 cups mesclun salad mix
  • 3 large cups oranges , peeled and sectioned
  • 1/2 cup red onion , thinly sliced
  • 1 tsp poppy seeds
  • 1/4 cup fresh basil , thinly shredded
  • 4 tsp orange rind , grated


  • In small bowl, whisk together orange juice, water, 1 tbsp (15mL) of the oil, lemon juice, mustard, garlic, pepper and salt. Place Turkey in large resealable plastic bag with half of orange juice mixture; marinate for about 20 minutes. Set aside remaining orange juice mixture.
  • Arrange lettuce, orange sections (grate rind before peeling) and onions on 4 individual salad plates.
  • In large skillet, over medium-high heat, heat remaining oil. Add Turkey to skillet and cook, stirring, for 3 to 4 minutes or until lightly browned and no longer pink inside. Stir in remaining orange juice mixture; bring to a boil. Stir in poppy seeds; immediately remove from heat.
  • Place 1/4 of Turkey mixture on top of each salad. Sprinkle with fresh basil and orange rind.

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