Smoked Turkey Fruit Salad
This delicious dressing, made by puréeing ripe strawberries with yogurt and minty thyme leaves, makes this salad simply spectacular.
SERVES 6–8
INGREDIENTS
- 1 quart strawberries
- ½ cup vanilla yogurt
- ¼ teaspoon salt
- ¼ teaspoon dried thyme leaves
- 1 ripe cantaloupe
- 2 cups chopped smoked turkey
- 1 pint raspberries
Wash and hull the strawberries and cut in half.
In food processor or blender, combine yogurt, salt, thyme, and ½ cup of the sliced strawberries. Process or blend until smooth.
Cut cantaloupe in half and remove seeds. Cut flesh into chunks.
In serving bowl, combine remaining strawberries, cantaloupe, and turkey.
Drizzle dressing over and toss gently to coat. Top with raspberries and serve.
Raspberries
Raspberries are a very delicate fruit. They must be used within a day or two of purchase. Do not rinse raspberries before you are ready to use them because they develop mold very easily. Never toss them with a salad; use them as a garnish on top.
