Turkey Berry Salad

This crisp and bright Turkey Berry Salad is great for a spring salad. The sweet notes from the berries and the savory notes from the balsamic create a beautiful combination.

Total Time

Less than 1 hour

Serving Size

Servings: 4

(24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin

cups raspberries, divided

tablespoon honey

tablespoons Balsamic vinegar

1/2

teaspoon salt

1/4

teaspoon black pepper

1/4

cup olive oil

ounces Romaine lettuce, chopped

ounces mixed greens

1/4

cup red onion, sliced

1/2

cup fresh Mozzarella cheese, shredded

1/2

cup dried cranberries

tablespoons pine nuts

Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred or chop tenderloins; set aside.

In blender, place 1 cup raspberries, honey, balsamic vinegar, salt and pepper. Blend until smooth. Slowly drizzle in oil and blend to emulsify.

In large bowl, toss raspberry mixture, romaine, mixed greens, turkey, red onion, mozzarella, cranberries, and pine nuts. Garnish with remaining raspberries.

Calories

434

Protein

37.8g

Carbohydrates

26.8g

Fiber

6.1g

Sugars

16.7g

Fat

20.5g