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Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 291
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 28 mg
  • Sodium:
  • 440 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 5 g
  • Protein:
  • 18 g

Turkey Salad with Raspberries

I originally developed this recipe as a way to use leftover turkey. Now I find myself preparing turkey with this recipe specifically in mind!

SERVINGS

 6

CATEGORY

 Main Dish

PREP

 20 min.

TOTAL

 20 min.

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 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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008