Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Entree: Raspberry Mint Turkey Salad




Source of Recipe


Linda Larsen


Recipe Introduction


"This beautiful and elegant recipe tastes so fresh because of the mint in the dressing. Use fresh mint if you can; otherwise, a tiny drop of mint extract will add a wonderful crisp note in the dressing." --Linda Larsen



List of Ingredients




1-1/2 cups vanilla yogurt
2 Tbsp. finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tbsp. raspberry vinegar
1 lb. box farfalle pasta
2 cups asparagus, cut into 2" pieces OR 2 cups green beans
1 lb. cooked smoked turkey, or plain turkey or chicken, cubed
4 cups strawberries, halved
baby spinach leaves
fresh raspberries


Recipe



In small bowl, combine yogurt, mint, mayonnaise, honey, and raspberry vinegar and mix well to blend. Set aside.
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, covered, for 2-24 hours. When ready to serve, place a handful of baby spinach on each plate, and spoon salad onto spinach leaves. Garnish with fresh raspberries.

Serves 8.