Ingredients
- 1/4 c. olive oil
- 1/2 c. raspberry vinegar
- 1/4 c. water
- 1/4 c. raspberry puree
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- 4 c. PERDUE® Smoked Turkey Breast — sliced
- 1 c. porcini mushrooms — thinly sliced
- 4 large red pears — cut in half, cored, thinly sliced
- 2 c. Seedless Green grapes — halved
- 8 c. mixed field greens
- 4 oz. crumbled Gorgonzola cheese
- 8 oz. Candied pecan halves
- 8 oz. Fresh Raspberries
Instructions
- In a large mixing bowl, whisk together olive oil, raspberry vinegar, water, raspberry puree, salt and pepper.
- Cut turkey into 1 1/2" strips. Add turkey, mushrooms, pears, grapes and toss to coat.
- Divide field greens and place 1 c. on each serving plate. Top with 1/8 turkey salad mixture.
- Garnish with Gorgonzola cheese, candied pecans and raspberries. Serve with toasted pita triangles.