Turkey Salad with Raspberry Mint Dressing|
This recipe is part of Linda Larsen's Summer Salad Buffet article.
I adapted this recipe from one of Pillsbury's Classic cookbooks.
1-1/2 cups vanilla yogurt
2 tablespoons finely chopped fresh mint
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons raspberry vinegar
Combine all dressing ingredients and refrigerate.
16 ounces farfalle pasta
2 cups asparagus, cleaned and cut into 2" pieces
1 pound cooked smoked turkey, or plain cooked turkey or chicken, cubed
4 cups strawberries, halved
baby spinach leaves
In large stockpot, cook farfalle pasta according to package directions. In last 5 minutes of cooking time, add asparagus and cook until pasta is tender and asparagus is crisp-tender. Drain well and stir in the mint dressing. Add turkey and strawberries and toss gently. Refrigerate. When ready to serve, place a handful of baby spinach on each plate, and spoon salad onto spinach leaves. Garnish with fresh raspberries.
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at firstname.lastname@example.org.