Rapberry Trukey Salad Driscolls

Turkey Salad with Raspberry Vinaigrette

  • 170 grams of Driscolls Raspberries
  • 60 ml of balsamic vinegar
  • 1/2 Tsp. sugar
  • 1/4 Tsp. coarse ground black pepper
  • 120 grams of field greens
  • 120 grams of sugar snap peas, trimmed and blanched
  • 170 grams of turkey strips, cooked and sliced
  • 60 grams of ricotta salata cheese, grated

10 min | 2 | other courses

Rapberry Trukey Salad Driscolls

This raspberry salad with turkey gets fantastic flavor from balsamic vinegar and salty ricotta salata cheese. Not the soft ricotta you might be familiar with, ricotta salata is a pressed, salted hard cheese with a lot of flavor.


Puree 65 grams of the raspberries, balsamic vinegar and sugar in a blender or food processor; strain. Stir in black pepper. Combine field greens, remaining raspberries, sugar snap peas and turkey in a medium bowl. Drizzle dressing over salad. Toss until evenly coated. Divide between two serving plates. Sprinkle with cheese.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.