Turkey Salad, Mint Dressing With Raspberry Recipe
Ingredients:
- 1-1/2 cups vanilla yogurt
- 2 tbsp finely chopped fresh mint
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tbsp raspberry vinegar
- Combine all dressing ingredients and refrigerate.
- 16 ounces farfalle pasta
- 2 cups asparagus, cleaned and cut into 2" pieces OR 2 cups green beans
- 1 pound cooked smoked turkey, or plain cooked turkey or chicken, cubed
- 4 cups strawberries, halved
- Baby spinach leaves
- Fresh raspberries
Directions:
- In large stockpot, cook farfalle pasta according to package directions.
- In last 5 minutes of cooking time, add asparagus or green beans and cook until pasta is tender and vegetables are crisp-tender. Drain well and stir in the mint dressing.
- Add turkey and strawberries and toss gently. Refrigerate. When ready to serve, place a handful of baby spinach on each plate, and spoon salad onto spinach leaves. Garnish with fresh raspberries.