Turkey Salad with Raspberries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I originally developed this recipe as a way to use leftover turkey. Now I find myself preparing turkey with this recipe specifically in mind! Ingredients:
6 cups torn romaine |
6 cups torn bibb or boston lettuce |
1 can (15 ounces) mandarin oranges, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup fresh raspberries |
1/3 cup salted sunflower kernels |
2 tablespoons chopped chives |
3/4 pound turkey breast tenderloin, cooked and sliced |
dressing: |
1/2 cup raspberry or red wine vinegar |
1/2 cup honey |
2 tablespoons soy sauce |
2 teaspoons dijon mustard |
Directions:
1. In a large bowl, toss the lettuces, oranges, water chestnuts, raspberries, sunflower kernels and chives.
2. Divide among six salad plates; arrange turkey on top. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Drizzle over salads. Yield: 6 servings.
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