Orange Poppy Seed Turkey Salad

  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
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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