Turkey Salad with Raspberries Recipe

Turkey Salad with Raspberries Recipe photo by Taste of Home

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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!

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Turkey Salad with Raspberries Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

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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

In a large bowl, toss the lettuces, oranges, water chestnuts, raspberries, sunflower kernels and chives.
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.

Nutritional Facts 1 serving (1 cup) equals 291 calories, 6 g fat (1 g saturated fat), 28 mg cholesterol, 440 mg sodium, 47 g carbohydrate, 5 g fiber, 18 g protein.

Originally published as Turkey Salad with Raspberries in Home-Style Soups, Salad and Sandwiches Cookbook , p74

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.