Turkey Salad w/ Raspberry Vinaigrette

By lisajesselson

Ingredients

• 12 thin stalks asparagus
• 4 4oz. slices 1/4 in. thick smoked turkey breast
• 4 cups mixed greens
• 1/2 cup fresh red raspberries
• assorted dried edible flower petals (optional)

Preparation

Step 1

1. Trim and discard tough stems of asparagus stalks
heat in 3 qt. sauce pan with enough water to cover to boiling over high
reduce heat to med and cook 1 min.
drain and set aside to cool to room temp.

2. Prepare vinaigrette
in blender add 1/4 cup olive oil, 3 Tbs. raspberry vinegar, 2 Tbs. fresh red raspberries, 2 tsp, sugar, 1/8 tsp. slat
set aside

3. arrange 3 stalks of asparagus side by side on each of 4 plates
place 1 slice of turkey on top of asparagus
cover on each plate with 1 cup of greens
divide raspberries among plates
sprinkle petals on top if desired
top with dressing