Crispy Turkey Salad

published by Dr. Marcantel on February 3rd, 2010 Print this page

How To Make This Crispy Turkey Salad By Dr. Tina Marcantel

Crispy Turkey Salad By Dr. Tina Marcantel


  • 5 ounces thin sliced turkey
  • several chopped olives with pimentos
  • 1 small sliced roma tomato
  • 1/2 Asian pear chopped (very crispy and sweet)
  • 1/4 cup chopped walnuts
  • 1 tablespoon raspberry vinaigrette


Mix all ingredients and place on a bed of romaine lettuce.


Why turkey?

Many doctors and nutritionists (including Dr. Marcantel) recommend turkey as a good choice when you eat meat. Turkey has lots of good health benefits. Here’s an excerpt from an article on “The World’s Healthiest Foods” website: “Turkey is a very good source of protein. A four ounce serving provides 65.1% of the daily value for protein, along with 11.9% of the daily value for saturated fat, about half the amount of saturated fat found in red meat. The structure of the human body is built on protein. We use animal and plant sources of protein for our amino acids and rearrange the nitrogen to make the pattern of amino acids we require.” Amino acids play a key role in making neurotransmitters that are naturally occurring chemicals within the brain that relay signals between the nerve cells and are required for proper brain and body function. They play a large part in our mental, emotional, and physical status. Turkey is also an excellent source of selenium, niacin, and vitamin B6–all important for maintaining a healthy system. To read the full article, visit the whfoods website, but don’t forget to come back here when you’ve finished!

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