Baby greens make an excellent base for this turkey and fruit salad.
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1/2 cup berry vinaigrette dressing
1 teaspoon finely chopped fresh ginger root
1/4 teaspoon soy sauce
1 (5-ounce) bag (10 cups) spring mix or baby salad greens
6 ounces (1 1/2 cups) oven roasted deli turkey breast, cut into julienne strips
6 (3/4-ounce) slices , Land O Lakes® Deli American, cut into thin 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
*Substitute 1 cup raspberries or halved strawberries.
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.
- 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!
Hot evenings call for hearty salads. These are one-dish meals you can whip up and enjoy without too much fuss or feeling weighed down.