Ingredients
| 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 |
Directions
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