© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp vegetable oil
3 tbsp raspberry vinegar
4 tsp sugar
1 tsp poppy seeds
1/2 tsp dry mustard
1/4 tsp garlic powder
8 Large spinach leaves, washed and chilled
1 Head Boston lettuce, cored, washed and leaves separated
3/4 lb HONEY ROASTED TURKEY BREAST, sliced
2 Small nectarines, sliced
8 8 oz fresh raspberries
1/4 c walnuts, toasted and chopped
In small bowl combine oil, vinegar, sugar, poppy seeds, dry mustard and garlic powder. Cover and refrigerate 1 hour or longer.
For each serving, arrange 2 leaves spinach and 2 leaves Boston lettuce on chilled salad plates. Top with 3 ounces turkey slices and 4 slices of nectarine.
Sprinkle 1/4 cup raspberries and 1 tablespoon walnuts over turkey and greens. Drizzle approximately 2 tablespoons dressing over salad.
Total Calories 335
Total Fat 19 g
% Daily Total Fat 51
Cholesterol 30 g
Sodium 1105 mg
Total Carbohydrates 25 g
Protein 19 g