Raspberry Turkey Salad


  • 1 1/2 s vanilla yogurt
  • 2 tablespoons fresh mint, finely chopped or 1 drop mint extract
  • 1/2 mayonnaise
  • 1/4 honey
  • 2 tablespoons raspberry vinegar
  • 1 (1 lb.) box farfalle pasta
  • 2 s asparagus, cut into 2-inch pieces or 2 cups green beans
  • 1 lb. cooked smoked turkey, or plain turkey or chicken, cubed
  • 4 s strawberries, halved
  • baby spinach leaves
  • fresh raspberries


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.


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