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Turkey Salad with Raspberries

 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!
6 ServingsPrep/Total Time: 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 breast 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.
Nutritional Facts: 1 serving (1 cup) equals 291 calories, 6 g fat (1 g saturated fat), 28 mg cholesterol, 440 mg sodium, 47 g carbohydrate, 5 g fiber, 18 g protein.

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Turkey Salad with Raspberries (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.