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Prep Time:
10 minutes -
Cook Time:
0 minutes -
Serves:
2 -
Perfect For:
Description
This raspberry salad with turkey gets fantastic flavor from balsamic vinegar and salty ricotta salata cheese. Not the soft ricotta you might be familiar with, ricotta salata is a pressed, salted hard cheese with a lot of flavor.
- 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
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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 | |