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
• 4 - 5 oz (140 g) turkey breast cutlets
• 4 Tbsp (60 mL) extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 2 cups (500 mL) romaine lettuce
• 2 cups (500 mL) raw spinach
• 2 mangoes, peeled and sliced
• 2 Tbsp (30 mL) raspberry vinegar
• 2 tsp (10 mL) low-sugar raspberry jam
• 1 tsp (5 mL) poppy seeds
• Pinch of sea salt