From the Renzi Kitchen

Berry Crunch Turkey Salad

Ingredients

88073  -  2 cups raspberries, divided
92591  -  1 tbsp honey
56104  -  2 tbsp balsamic vinegar
92274  -  ½ tsp salt
68258  -  ¼ tsp ground black pepper
30173  -  ¼ cup olive oil
88136  -  10 oz Romaine lettuce
88226  -  10 oz mixed greens
52047   -  12 oz Jennie-O Turkey Breast cooked and shredded
88161  -  2 oz red onion, thinly sliced
25639  -  2 oz fresh mozzarella, shredded
73094  -  ½ cup dried cranberries
10779  -  2 tbsp sunflower seeds

 

Instructions

  1. Place half of the raspberries in a blender. Reserve the remaining raspberries for garnishing the salad.
  2. Add honey, balsamic vinegar, salt, and pepper to the blender. Blend until smooth. Slowly drizzle in oil and blend to emulsify.
  3. In a large bowl, toss romaine, mixed greens, turkey, red onion, mozzarella, cranberries and pine nuts.
  4. Garnish with remaining raspberries. Serve.
  5. To serve, place shredded pork in the center of the corn tortillas, top with coleslaw, fold over and hold it closed with a fresh lime wedge.

Download the Recipe Here

Recipe sourced from Great Menus Start Here