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Smoked Turkey Salad with Raspberries

For a zingy spinach salad, I make a dressing with jalapeno jelly. No turkey on hand? Add grilled chicken. Try strawberries instead of raspberries, too. —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 2 tablespoons red wine vinegar
  • 1 tablespoon jalapeno pepper jelly
  • 2 teaspoons Dijon mustard
  • 1/3 cup olive oil
  • 6 cups fresh baby spinach (about 6 ounces)
  • 8 ounces thinly sliced deli smoked turkey, cut into strips
  • 1 cup crumbled goat or feta cheese
  • 1 cup fresh raspberries
  • 1/4 cup loosely packed basil leaves, thinly sliced


  • In a small bowl, whisk vinegar, pepper jelly and mustard until blended. Gradually whisk in oil until blended.
  • Divide spinach among four plates; top with remaining ingredients. Serve with dressing.
Nutrition Facts
1 serving: 345 calories, 26g fat (7g saturated fat), 55mg cholesterol, 658mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 19g protein.

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