Turkey Salad with Blueberry Vinaigrette Recipe

Turkey Salad with Blueberry Vinaigrette Recipe
Turkey Salad with Blueberry Vinaigrette Recipe photo by Taste of Home
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Turkey Salad with Blueberry Vinaigrette Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 253 calories, 17g fat (3g saturated fat), 22mg cholesterol, 486mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 14g protein.

  • 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
  1. Cut melon half into 16 wedges. On eight salad plates, arrange the greens, turkey, melon, blueberries, pine nuts and blue cheese.
  2. 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).
Originally published as Turkey Salad with Blueberry Vinaigrette in Simple & Delicious May/June 2008, p54

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