Advertisement
Recipe: Turkey Raspberry Salad
Similar Categories: Turkey, Raspberry, Salad
1/4 cup oil (see note)
1/4 cup raspberry vinegar
1 tablespoon Splenda
1 teaspoon poppy seeds
1/2 teaspoon dry mustard
1/2 clove garlic, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 (5-ounce) bag baby spinach
5 ounces Boston lettuce
1/4 cup chopped walnuts
2 teaspoons butter
1 pound smoked turkey breast, cubed
1/4 of a medium red onion, sliced paper-thin
8 ounces fresh raspberries
In a small bowl, combine oil, vinegar, Splenda, poppy seeds, mustard,
crushed garlic, salt and pepper. Whisk together well. Refrigerate. Place the
spinach and lettuce in a big bowl.
In a medium heavy skillet over medium heat, stir the walnuts in the butter
for 5 to 7 minutes, until toasted.
Pour the dressing over the greens and toss well. Arrange on 4 serving
plates. Top with cubed turkey, sliced onion, raspberries and walnuts, and
serve.
Makes 4 servings.
Note: Use a bland oil such as peanut, walnut, almond or light-flavored olive
oil.
Approximate values per serving: 434 calories, 29 g fat, 82 mg cholesterol,
34 g protein, 12 g carbohydrates, 6 g fiber, 174 mg sodium, 60 percent
calories from fat.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Turkey, Raspberry, Salad
| PF Chang's China Bistro Poolside CopyCat | Chicken And Artichoke Sauce |
