1/2 cup berry vinaigrette dressing
1 teaspoon finely chopped fresh gingerroot
1/4 teaspoon soy sauce
1 (5-ounce) bag (10 cups) spring mix of baby salad greens
6 ounces (1 1/2 cups) oven roasted deli turkey breast, cut into julienne strips
1 cup fresh blueberries*
1 medium (1 cup) mango, peeled, cut into 3/4-inch cubes
1/3 cup sliced green onions
1/4 cup sunflower nuts or almond slices
Combine all salad dressing ingredients in bowl.
Combine all salad ingredients in serving bowl; toss lightly.
Spoon salad mixture onto individual salad plates; drizzle with dressing.
*Substitute 1 cup raspberries or halved strawberries.
- To take with, divide salad and salad dressing ingredients into individual containers. At lunchtime, toss 1 container salad with 1 container salad dressing.
- It’s easy to give bottled dressings extra flavor and flair with the addition of a few simple ingredients, such as fresh herbs, spices or citrus peels. Mustards, sauces and other condiments are good additions, too. It’s fun to experiment!