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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!
This recipe is:
Quick
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 FreshTo 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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