In small bowl, combine yogurt, mint, mayonnaise, honey and raspberry vinegar; 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 mint dressing.
Add turkey and strawberries; toss gently. Refrigerate, covered, 2 to 24 hours. When ready to serve, place handful of baby spinach on each plate and spoon salad onto spinach leaves. Garnish with fresh raspberries.