Raspberry Turkey Salad

Splurge on too many calories this weekend? Get ready to toss the bread aside and no need for fat laden mayo for these new takes on Turkey Salad to keep your diet cleaner, and full of nutrients

The secret to the easy recipes is berries.  Fresh berries like the raspberries in the Raspberry Turkey Salad add a fresh burst of flavor, a bit of texture and of course up the health quotient.

Raspberry Turkey Salad is a quick and easy way to give your turkey a makeover and a wonderful menu option any day of the year.  Snap peas add texture and crunch while Driscoll’s raspberries add color (and a healthy dose of antioxidants) to this light and fresh salad.

Raspberry Turkey Salad

Prep time: 10 min
Makes: 2 servings

1            package (6 ounces) Driscoll’s Raspberries, rinsed and divided
¼           cup balsamic vinegar
½           teaspoon sugar
¼           teaspoon black pepper, coarse and ground
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

Pure 1/2 cup of the raspberries, balsamic vinegar, and sugar in a food processor or 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.

Article source: https://www.fitnesstipsforlife.com/raspberry-turkey-salad.html

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This entry was posted on Monday, February 12th, 2018 at 5:02 am
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