Turkey-Broccoli Salad with Grapes

Turkey-Broccoli Salad with Grapes

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Rated: 3
  • Makes: 6 servings
  • Start to Finish 20 mins
  • Serving Size: 1 1/2cup
  • Carb Grams Per Serving: 14


  • 1/3 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar or sugar substitute* equivalent to 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 12 - ounce package shredded broccoli (broccoli slaw mix)
  • 1 pound cooked turkey breast, shredded
  • 1 1/2 cups seedless red grapes, halved
  • 1 cup coarsely shredded carrot
  • 1/4 cup sliced or slivered almonds, toasted, or sunflower kernels
  • 1/8 teaspoon coarsely ground black pepper


  1. For vinaigrette: In a screw-top jar, combine vinegar, oil, sugar, and salt. Cover and shake well.
  2. In a very large bowl, combine shredded broccoli, turkey, grapes, and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
  3. *SUGAR SUBSTITUTES: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar.
  4. *SUGAR SUBSTITUTES: PER SERVING WITH SUBSTITUTE: same as above, except 221 cal., 13 g carb.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 226 cal., 7 g total fat (1 g sat. fat), 63 mg chol., 120 mg sodium, 14 g carb. (3 g fiber, 11 g sugars), 25 g pro.

Diabetic Exchanges

Fruit (d.e): 0.5; Vegetables (d.e): 1; Lean Meat (d.e): 3; Fat (d.e): 1.5