This is a great salad for the summer. The dressing and mango give this salad a sweet taste and the turkey, sliced almonds, and egg white give this salad protein to keep you feeling satisfied. My husband is not wild about salads but he liked this one.

Here is what you will need for this salad:

Dressing

3 tablespoons apricot preserves
2 tablespoons cider vinegar
2 teaspoons olive or vegetable oil
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Salad

8 ounces 98% fat-free deli roast turkey breast
1/2 cup diced red bell pepper
1   mango, cut into 1/2-inch cubes (1 cup)
2   hard-cooked egg whites, coarsely chopped
1/4 small red onion, sliced into thin wedges
1 package (6 ounces) fresh baby spinach leaves
1/4 cup sliced almonds, toasted

 Here is what you do:

2. For salad, slice turkey into 1-inch strips and dice bell pepper using Chef’s Knife. Cut mango into 1/2-inch cubes using Utility Knife. Coarsely chop egg whites using Food Chopper. Using Ultimate Slice and Grate fitted with v-shaped blade, slice onion into thin wedges.

3. Place spinach in large bowl; add turkey, bell pepper, mango, egg whites and onion.

Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.