Turkey Salad Vinaigrette with Fresh Raspberries

Spinach and Boston lettuce leaves provide a cozy bed for smoked turkey breast, nectarine slices, walnuts and raspberries. Tossed with a poppy raspberry vinaigrette, these are the flavours that summertime dreams are made of!

Turkey Salad Vinaigrette with Fresh Raspberries


Quantity Ingredients
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. 

Serves 4.


Source: www.allrecipes.com