Scroll To Top

Raspberry Turkey Salad with Raspberry Vinaigrette

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: 0 minutes
  • Serves
    Serves: 2
  • 1 Package (6 ounces or 1 1/3 cup) Driscolls Raspberries
  • 1/4 Cup balsamic vinegar
  • 1/2 Tsp. sugar
  • 1/4 Tsp. coarse ground black pepper
  • 4 Ounces field greens
  • 4 Ounces sugar snap peas, trimmed and blanched
  • 6 Ounces turkey strips, cooked and sliced
  • 2 Ounces ricotta salata cheese, grated
  • Puree 1/2 cup raspberries, balsamic vinegar and sugar in a blender or food processor; strain. Stir in black pepper.Combine field greens, remaining raspberries, sugar snap peas and turkey in a medium bowl.Drizzle dressing over salad. Toss until evenly coated. Divide between two serving plates. Sprinkle with cheese.
Calories 302
Total Fat 7.73 g
Saturated Fat 3.50 g
Cholesterol 78.36 mg
Sodium 137 mg
Total Carbohydrates 23.74 g
Dietary Fiber 8.20 g
Protein 31.97 g

Related