Turkey and Spinach Salad in Parmesan Bowls - South Dakota Poultry Industry Association
Ingredients: Raspberry Vinaigrette 1 Cup cranberry juice 2 Teaspoons sugar 1 Teaspoon cornstarch 1/4 Cup raspberry vinegar 1 Cup frozen raspberries in syrup
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Cooking tools:
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Colander
- Nonstick saute pan
- Spatula
- Mold
- Stainless steel bowl
- Mixing bowl
- Cutting board
- Chef's knife
- Spoon
- Serving bowl
- Airtight container
Ingredients
- 1 Cup cranberry juice
- 2 Teaspoons sugar
- 1 Teaspoon cornstarch
- 1/4 Cup raspberry vinegar
- 1 Cup frozen raspberries in syrup
- 1/2 Cup hazelnuts
- 4 Cups spinach leaves, cleaned, dried, and stemmed
- Vegetable oil spray
- 1-1/3 Cups Parmesan cheese, coarsely grated
- 1 Cup Parmesan cheese, finely grated
- 1 Pound COOKED TURKEY BREAST or PULLED TURKEY, cut into 1/2 inch cubes
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