|3 tbsp||vegetable oil|
|3 tbsp||raspberry vinegar|
|4 tsp||white sugar|
|1 tsp||poppy seeds|
|1/2 tsp||dry mustard|
|1/4 tsp||garlic powder|
|8 leaves||spinach, rinsed|
|1 head||Boston lettuce - cored, washed and leave separated|
|3/4 pound||honey roasted turkey breast, sliced|
|2||nectarines, pitted and sliced|
|8 ounces||fresh raspberries|
|1/4 cup||chopped walnuts|
In a small bowl, combine the oil, vinegar, sugar, poppy seeds, mustard powder and garlic powder. Cover and refrigerate for 1 hour or more.
For each serving, arrange 2 spinach leaves and Boston lettuce leaves on a salad plate. Top the leaves with 3 ounces of sliced turkey and 4 slices of the nectarine.
Sprinkle 1/4 cup of raspberries and 1 tablespoon of the walnuts over the turkey and greens. Drizzle each serving with approximately 2 tablespoons of the reserved dressing.