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Berry Crunch Turkey Salad

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Serves: 4


  • Place half of the raspberries in a blender. Reserve the remaining raspberries for garnishing the salad.
  • Add honey, balsamic vinegar, salt, and pepper to the blender. Blend until smooth. Slowly drizzle in oil and blend to emulsify.
  • In a large bowl, toss romaine, mixed greens, turkey, red onion, mozzarella, cranberries and pine nuts.
  • Garnish with remaining raspberries. Serve.


2  c. raspberries, divided
1  tbsp. honey
2  tbsp. balsamic vinegar
1/2  tsp. salt
1/4  tsp. coarsely ground black pepper
1/4  c. olive oil
10  oz. romaine lettuce, chopped
10  oz. mixed greens
12  oz. JENNIE-O® GRAND CHAMPION® Raw Turkey Breast Roast,
2  oz. red onion, thinly sliced
4  oz. fresh mozzarella cheese, shredded
1/2  c. dried cranberries
2  tbsp. pine nuts