Turkey Salad w/ Raspberry Vinaigrette
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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)
Details
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
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