Turkey Salad with Raspberries

Name: Turkey Salad with Raspberries
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
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

I originally developed this recipe as a way to use leftover turkey. Now I find myself preparing turkey with this recipe specifically in mind!

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.