TURKEY SALAD WITH RASPBERRY MINT DRESSING

TURKEY SALAD WITH RASPBERRY MINT DRESSING

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • RASPBERRY MINT DRESSING

  • 1

    CUP VANILLA YOGURT

  • 2

    TABLESPOONS FINELY CHOPPED FRESH MINT OR 2 TEASPOONS DRIED MINT LEAVES

  • ¼

    CUP MAYONNAISE

  • ¼

    CUP HONEY

  • 2

    TABLESPOONS RASPBERRY VINEGAR OR RED WINE VINEGAR

  • SALAD

  • 8

    OZ (4 CUPS) UNCOOKED BOWTIE PASTA

  • 12

    OZ ASPARAGUS (ABOUT 2 CUPS)

  • 2

    PINTS (4 CUPS STRAWBERRIES HALVED

  • 1

    LB COOKED SMOKED TURKEY

  • SPINACH LEAVES

  • 1

    CUP SLICED TOASTED ALMONDS

Directions

COMBINE ALL DRESSING INGREDIENTS WITH WIRE WHISK. COVER AND REFRIGERATE COOK BOWTIE PASTA TO DESIRED TENDERNESS AS DIRECTED ON PACKAGE RINSE WITH COLD WATER WASH ASPARAGUS THOROUGHLY TO REMOVE DIRT AND SAND. SNAP OFF BASE OF STALKS. THEY WILL SNAP JUST BETWEEN THE TENDER AND TOUGH PORTIONS. BREAK INTO 1 INCH LENGTHS COOK IN SMALL AMOUNT OF BOILING WATER FOR 3 TO 4 MINUTES OR UNTIL CRISP-TENDER. DRAIN IMMEDIATELY RINSE WITH COLD WATER TO COOL/ IN VERY LARGE BOWL COMBINE ALL SALAD INGREDIENTS EXCEPT SPINACH ANS ALMONDS TOSS GENTLY. POUR DRESSING OVER SALAD TOSS GENTLY. LINE PLATES WITH SPINACH LEAVES. SPOON SALAD ONTO SPINACH LINED PLATES SPRINKLE WITH TOASTED ALMONDS. GARNISH WITH WHOLE STRAWBERRIES AND FRESH MINT.


Nutrition

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