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Raspberry-Turkey Spinach Salad

This flavorful fruity salad’s a favorite for lunch on hot summer days. Substitute chicken for turkey…and strawberry preserves and berries for raspberry in the dressing if you like.—Priscilla Gilbert, Indian Harbour Beach, Florida
  • 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 zest


  • Divide the spinach, turkey, onion, raspberries and oranges among four serving plates. In a microwave-safe bowl, heat the preserves, vinegar and zest until preserves are melted, stirring once; cool slightly. Drizzle over salads.
Nutrition 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.

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