Turkey Salad Vinaigrette with Fresh Raspberries

Cooking Recipes Catalogue

Spinach and Boston lettuce leaves provide a cozy bed for smoked turkey breast, nectarine slices, walnuts and raspberries. Tossed with a poppy raspberry vinaigrette, these are the flavors that summertime dreams are made of!

INGREDIENTS (for 4 servings):


  • In a small bowl, combine the oil, vinegar, sugar, poppy seeds, mustard powder and garlic powder. Cover and refrigerate for 1 hour or more.
  • For each serving, arrange 2 spinach leaves and Boston lettuce leaves on a salad plate. Top the leaves with 3 ounces of sliced turkey and 4 slices of the nectarine. Sprinkle 1/4 cup of raspberries and 1 tablespoon of the walnuts over the turkey and greens. Drizzle each serving with approximately 2 tablespoons of the reserved dressing.