Terrific salads from turkey leftovers & beautiful berries

Tired of the same old, same old post-Thanksgiving turkey sandwiches?

Toss the bread and fat-laden mayo aside for these new takes on turkey salad. The secret to these easy recipes is berries. 

Fresh berries add a burst of flavor, a bit of texture and, of course, up the health quotient.

This Blackberry Rice Turkey Salad from Driscoll’s is a quick and easy way to give your leftover turkey a makeover. Aside from being tasty, blackberries serve double-duty by adding dietary fiber, heart-healthy polyunsaturated fats, Vitamin C and antioxidants to your diet.

Another wonderful menu option any day of the year is this Raspberry Turkey Salad recipe from Driscoll's. Snap peas add texture and crunch while raspberries add color (and a healthy dose of antioxidants) to this light and fresh salad.

Driscoll’s is offering $.50 coupons through their website www.Driscolls.com.  Just click and print!

Blackberry Rice Turkey Salad

Prep time: 10 minute plus rice cook-time
Makes 4 servings

Ingredients

 
Rice Salad

1             package (6 ounces) Driscoll’s Blackberries
3             cups whole grain brown and wild rice, cooked
1 1/2       cups turkey, cooked and cubed
1             cup celery, thinly sliced
3/4          cup radish, thinly sliced
1/3          cup glazed walnuts, coarsely chopped
 
Vinaigrette

1/3          cup olive oil
1             teaspoon Dijon mustard, coarse ground
2             tablespoons lemon juice
1             teaspoon fresh thyme leaves
1/2          teaspoon salt
1/4          teaspoon black pepper

For the rice salad, mix blackberries, rice, turkey, celery, radishes and walnuts in medium bowl.
 
Stir in just enough vinaigrette to moisten salad.  Serve or refrigerate until serving.

For the vinaigrette, whisk olive oil, mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.

Nutrition Per Serving: 497 calories, 25.63g total fat, 4.00g saturated fat, 20.23g protein, 47.18g carbohydrate, 40.42mg cholesterol, 4.89g fiber, 434mg sodium
 

Raspberry Turkey Salad
 
Prep time: 10 min
Makes: 2 servings

Ingredients
 
1   package (6 ounces) Driscoll’s Raspberries, rinsed and divided
¼  cup balsamic vinegar
½  teaspoon sugar
¼  teaspoon black pepper, coarse and ground
4   ounces field greens
4   ounces sugar snap peas, trimmed and blanched
6   ounces turkey strips, cooked and sliced
2   ounces ricotta salata cheese, grated
 
Purée 1/2 cup of the raspberries, balsamic vinegar, and sugar in a food processor or blender; strain. Stir in black pepper.
 
Combine field greens, remaining 1 cup raspberries, sugar snap peas and turkey in medium bowl.

Drizzle dressing over salad. Toss until evenly coated. Divide between two serving plates. Sprinkle with cheese.

Nutrition Per Serving: 302 calories, 7.73g total fat, 3.50g saturated fat, 31.97g protein, 23.74g carbohydrate, 78.36mg cholesterol, 8.20g fiber, 137mg sodium