Turkey salad with orange and fennel

SmartPoints® value per serving
Total Time
7 min
7 min
0 min
This easy-to-pull-together salad is full of big, bold flavors thanks to citrus, fennel, and red onion. Cooked turkey breast and romaine lettuce complement these ingredients, and create the base they need to really shine. It's a lunch or dinner that comes together in minutes, and the dressing is so good we suggest doubling it to have some extra in the refrigerator to use on salads all week long. The extra dressing will last in the refrigerator for up to 5 days in a sealed container.



2 medium, navel variety

olive oil

5 tsp

apple cider vinegar

4 tsp

fennel seeds

½ tsp

dry mustard

½ tsp, or mustard powder

table salt

½ tsp

black pepper

¼ tsp, freshly ground

romaine lettuce

1 head(s), coarsely chopped

uncooked fennel bulb(s)

1 medium, cored and cut into 1⁄4-inch-thick strips

cooked turkey breast with skin

½ pound(s), cut into 1⁄4-inch-thick strips

fresh tomato(es)

1 medium, beefsteak, coarsely chopped

uncooked red onion(s)

½ small, finely chopped


  1. Grate 2 teaspoons of zest from the oranges; set aside. Cut the peel and pith from the oranges; slice the oranges into 12 rounds; set aside.
  2. Whisk the olive oil, vinegar, fennel, mustard, salt, pepper, and orange zest in a small bowl.
  3. Toss together the lettuce and fennel in a salad bowl. Top with the turkey, tomato, and onion. Arrange the orange slices around the outside rim of the bowl. Drizzle the salad with the dressing. Toss just before serving. Yields about 3 cups per serving.

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