Tropical Walnut and Turkey Salad

Culinary Setting
Meal Type
Cooked Turkey


3/4 c olive oil

1/3 c raspberry vinegar

1-1/2 tbsp Dijon mustard

1 tsp dried rubbed sage

3-1/2 lbs OVEN ROASTED TURKEY BREAST, skin removed and cut in bite-size pieces

1-1/2 Gallons mixed salad greens

2 papayas, peeled, seeded and chopped

2 mangos, peeled, pitted and chopped

1-1/4 lbs fresh raspberries

3 tbsp minced fresh mint

3 Medium ripe avocadoes, seeded, peeled and sliced

1-1/2 c walnuts, toasted and chopped


Whisk together oil, vinegar, mustard and sage in a medium mixing bowl.

Combine cooked turkey, salad greens, papayas, mangos, raspberries and mint in a large bowl.

At point of service: Divide mixture into 12 portions and sprinkle with dressing.

Toss well.

Arrange avocado slices on top and sprinkle each salad with walnuts.