Here is a recipe for turkey that you can have on Thanksgiving or after with those leftovers!
This recipe was graciously provided to me by Driscoll’s (you can print a 50 cent coupon there, too, on the bottom right corner). All those strawberries you see on my site are usually Driscoll’s!
Raspberry Turkey Salad
Prep time: 10 min
Makes: 2 servings
1 package (6 ounces) Driscoll’s
¼ cup balsamic vinegar
½ teaspoon sugar
¼ teaspoon black pepper, coarse and ground
4 ounces field greens
4 ounces , trimmed and blanched
6 ounces turkey strips, cooked and sliced
2 ounces ricotta salata cheese, grated (or sub parmesan cheese)
Purée 1/2 cup of the raspberries, balsamic vinegar, and sugar in aor blender; strain. Stir in black pepper.
Combine field greens, remaining 1 cup raspberries, sugar snap peas and turkey in medium bowl.
Drizzle dressing over salad. Toss until evenly coated. Divide between two serving plates. Sprinkle with cheese.
Nutrition Per Serving: 302 calories, 7.73g total fat, 3.50g saturated fat, 31.97g protein, 23.74g carbohydrate, 78.36mg cholesterol, 8.20g fiber, 137mg sodium
Helpful Tip – In addition to its fresh, soft form, ricotta is also sold in salted, baked and smoked. The pressed, salted and dried variety of the cheese is known as ricotta salata. A milky-white hard cheese used for grating or shaving, ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.