© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c olive oil
1/3 c raspberry vinegar
1-1/2 tbsp Dijon mustard
1 tsp dried rubbed sage
3-1/2 lbs OVEN ROASTED TURKEY BREAST, skin removed and cut in bite-size pieces
1-1/2 Gallons mixed salad greens
2 papayas, peeled, seeded and chopped
2 mangos, peeled, pitted and chopped
1-1/4 lbs fresh raspberries
3 tbsp minced fresh mint
3 Medium ripe avocadoes, seeded, peeled and sliced
1-1/2 c walnuts, toasted and chopped
Whisk together oil, vinegar, mustard and sage in a medium mixing bowl.
Combine cooked turkey, salad greens, papayas, mangos, raspberries and mint in a large bowl.
At point of service: Divide mixture into 12 portions and sprinkle with dressing.
Toss well.
Arrange avocado slices on top and sprinkle each salad with walnuts.