Turkey Salad with Raspberries Recipe
Turkey Salad with Raspberries Recipe photo by Taste of Home
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Turkey Salad with Raspberries Recipe

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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!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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 breast tenderloin, cooked and sliced
  • 1/2 cup raspberry or red wine vinegar
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 2 teaspoons Dijon mustard

Nutritional Facts

1 cup: 291 calories, 6g fat (1g saturated fat), 28mg cholesterol, 440mg sodium, 47g carbohydrate (36g sugars, 5g fiber), 18g protein.


  1. In a large bowl, toss the lettuces, oranges, water chestnuts, raspberries, sunflower kernels and chives.
  2. 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.
Originally published as Turkey Salad with Raspberries in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p74

Light-Bodied White Wine

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

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