Turkey Salad with Blueberry Vinaigrette Recipe

Turkey Salad with Blueberry Vinaigrette Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This colorful and easy salad dressing will thicken quickly. Either serve immediately or process in a blender just before serving.—Josephine Piro of Easton, Pennsylvania

This recipe is:

Quick

[X]

Rate Turkey Salad with Blueberry Vinaigrette Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Turkey Salad with Blueberry Vinaigrette Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1/2 small cantaloupe, seeded and peeled
2 packages (5 ounces each) spring mix salad greens
2 cups cubed deli smoked turkey
1 cup fresh blueberries
1/2 cup pine nuts, toasted
1/2 cup crumbled blue cheese
VINAIGRETTE:
1/3 cup raspberry vinegar
1/3 cup vegetable oil
1 cup fresh blueberries
1 shallot, chopped
1 tablespoon sugar
1 tablespoon minced fresh gingerroot
1/8 teaspoon salt

Directions

Cut melon half into 16 wedges. On eight salad plates, arrange the greens, turkey, melon, blueberries, pine nuts and blue cheese.
In a blender, combine the vinaigrette ingredients; cover and process for 2-3 minutes or until blended. Drizzle over salads. Serve immediately. Yield: 8 servings (1-1/3 cups vinaigrette).

Nutritional Facts 1 serving equals 253 calories, 17 g fat (3 g saturated fat), 22 mg cholesterol, 486 mg sodium, 13 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Turkey Salad with Blueberry Vinaigrette in Simple & Delicious May/June 2008, p54

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.