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Turkey Berry Salad
Turkey Berry Salad
Turkey Berry Salad

Turkey Berry Salad

Part Number:133
20 minute
20 minute
4
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  • 1 pound3 1/2 cups Cubed Smoked Turkey Breast
  • 1/2 cupCrumbled Feta Cheese
  • 1/2 cupCoarsely Chopped Toasted Pecans
  • 1/3 cupCraisins
  • 1/3 cupShredded Carrot -1 carrot
  • 1/3 cupSliced Red Onion
  • 1/3 cupVegetable Oil
  • 2 tablespoonRaspberry Vinegar
  • 1 tablespoonWater
  • 2 teaspoonsAronia Berry Concentrate
  • 1 teaspoonsDried Basil Leaves
  • 1 teaspoonsSugar
  • 1/4 teaspoonsSalt
  • 4 cupsSpinach or Arugula Leaves
  • 1/3 cupsFresh Basil Leaves, thinly sliced

Combine all salad ingredients in large bowl and set aside. Mix all dressing ingredients in a glass 1-cup measuring cup. Using a wire whisk stir until dressing is well mixed. Pour 3/4 of the dressing over the salad and stir until just moistened. NOTE: the salad will turn slightly purple. Serve 1 cup of the turkey salad on top of 1 cup of spinach leaves. Drizzle with additional dressing. Sprinkle with sliced basil leaves and toasted pecans. Refrigerate leftovers.

Organic Aronia-Chokeberry Concentrate - 16 oz. bottle
Organic Aronia-Chokeberry Concentrate - 16 oz. bottle
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Turkey Berry Salad


Ingredients
  • 1 pound3 1/2 cups Cubed Smoked Turkey Breast
  • 1/2 cupCrumbled Feta Cheese
  • 1/2 cupCoarsely Chopped Toasted Pecans
  • 1/3 cupCraisins
  • 1/3 cupShredded Carrot -1 carrot
  • 1/3 cupSliced Red Onion
  • 1/3 cupVegetable Oil
  • 2 tablespoonRaspberry Vinegar
  • 1 tablespoonWater
  • 2 teaspoonsAronia Berry Concentrate
  • 1 teaspoonsDried Basil Leaves
  • 1 teaspoonsSugar
  • 1/4 teaspoonsSalt
  • 4 cupsSpinach or Arugula Leaves
  • 1/3 cupsFresh Basil Leaves, thinly sliced


Directions
Combine all salad ingredients in large bowl and set aside. Mix all dressing ingredients in a glass 1-cup measuring cup. Using a wire whisk stir until dressing is well mixed. Pour 3/4 of the dressing over the salad and stir until just moistened. NOTE: the salad will turn slightly purple. Serve 1 cup of the turkey salad on top of 1 cup of spinach leaves. Drizzle with additional dressing. Sprinkle with sliced basil leaves and toasted pecans. Refrigerate leftovers.
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