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November 1999 Issue
What! More Turkey?
by Ronda L. Halpin
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Spinach Salad with Turkey and Raspberries

Use the freshest raspberries you can find to make the most of this great salad.
  • 1/4 c. raspberry vinegar
  • 2 T. salad oil
  • 1 T. maple syrup
  • 1/2 tsp. shredded orange peel
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
  • 8-10 c. torn spinach
  • 1 c. fresh raspberries
  • 1 c. sliced roasted turkey
Combine the vinegar, oil, maple syrup, orange peel, pepper and salt in a screw-top jar. Cover the jar and shake well.

In a large bowl, toss together the spinach and turkey. Shake the dressing well. Add the dressing and raspberries to the salad -- toss lightly to coat. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
 

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