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Turkey Salad with Blueberry Vinaigrette

 Turkey Salad with Blueberry Vinaigrette
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
8 ServingsPrep/Total Time: 20 min.


  • 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
  • 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


  • 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).

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Turkey Salad with Blueberry Vinaigrette (continued)

Nutritional Facts: 1 serving equals 253 calories, 17 g fat (3 g saturated fat), 22 mg cholesterol, 486 mg sodium, 13 g carbohydrate, 2 g fiber, 14 g protein.
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