Ingredients

1/4 cup canned low-sodium chicken broth

1 tablespoon extra-virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 garlic clove, minced

1/2 teaspoon black pepper

1/4 teaspoon oregano

1/2 cup thinly sliced red onions

4 cups stemmed spinach

1/2 cup shredded carrots

1 can (10-1/2 ounces) chick-peas, rinsed and drained

1-1/2 cups red peppers, cut into strips

1-1/2 cups thinly sliced fennel

1/2 cup sliced radishes

2 plum tomatoes, cut into wedges

3 ounces roast turkey breast, sliced

reduced-fat Feta cheese(sprinkle on top)

Preparation

  1. In a small bowl, whisk together chicken broth, olive oil, vinegar, mustard, garlic, black pepper, and oregano. Stir in onions and let marinate while you assemble rest of salad.

  2. Arrange spinach on a platter. Sprinkle with carrots. Mound chick-peas, roasted peppers, fennel, radishes, tomatoes, turkey, and cheese in separate piles on spinach. Spoon onions and dressing over salad.