Raspberry-Turkey Spinach Salad Recipe

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Priscilla Gilbert of Indian Harbour Beach, Florida says: "This flavorful fruity salad’s a favorite for lunch on hot summer days. Chicken is easily substituted for turkey…and strawberry preserves and berries for raspberry in the dressing.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 cups fresh baby spinach
  • 2 cups cubed cooked smoked turkey
  • 1 small red onion, thinly sliced and separated into rings
  • 1-1/2 cups fresh raspberries
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup red raspberry preserves
  • 2 tablespoons red wine vinegar
  • 1 teaspoon grated lemon peel

Nutritional Facts

1 each: 259 calories, 2g fat (0 saturated fat), 30mg cholesterol, 666mg sodium, 42g carbohydrate (34g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.


  1. Divide the spinach, turkey, onion, raspberries and oranges among four serving plates. In a microwave-safe bowl, heat the preserves, vinegar and peel until preserves are melted, stirring once; cool slightly. Drizzle over salads. Yield: 4 servings.
Originally published as Raspberry-Turkey Spinach Salad in Simple & Delicious July/August 2008, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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