Turkey Mango Salad with Raspberry Poppy Seed Vinaigrette - alive magazine

Name: Turkey Mango Salad with Raspberry Poppy Seed Vinaigrette - alive magazine
Ingredients: 1/2 tsp (2 ml) smoked paprika; 1/2 tsp (2 ml) dried oregano leaves; 2 tsp (10 ml) honey mustard; 140 g turkey breast cutlets; 3 Tbsp (60 ml) extra-virgin olive oil, divided; 2 garlic cloves, crushed; 2 cups (500 ml) organic cos lettuce; 2 cups (500 ml) organic raw spinach; 2 mangoes, peeled and sliced; 1 1/2 Tbsp (30 ml) raspberry vinegar; 2 tsp (10 ml) low-sugar organic raspberry jam; 1 tsp (5 ml) poppy seeds; Pinch of sea salt

www.alive.com

Makes 4 servings This colourful salad is nutrient dense, yet light. You can replace the turkey breast cutlets with firm tofu to create a vegan entrée. 1/2…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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