Turkey Salad with Creamy Orange Dressing
A creamy cream cheese, orange juice, and poppy seed dressing is tossed with turkey, greens, asparagus, strawberries, and cashews in this colorful salad.
8 ounces fresh asparagus, cut into 1-inch pieces (1-1/2 cups), or 1/2 of a 10-ounce package frozen cut asparagus
1/2 of a 3-ounce package cream cheese, softened
1 teaspoon sugar
1/2 teaspoon finely shredded orange peel
1 to 2 tablespoons orange juice
1/4 teaspoon poppy seed
4 cups torn mixed greens
8 ounces fully cooked smoked turkey breast portion, cut into 1/2-inch cubes, or 2 cups cubed cooked chicken
1 cup sliced fresh strawberries, sliced peaches, raspberries, and/or blueberries
1/4 cup cashews, unblanched whole almonds, or pecan halves
If using fresh asparagus, cook in boiling lightly salted water for 7 to 9 minutes or until nearly tender. Or, if using frozen asparagus, cook according to package directions. Drain asparagus. Let stand in cold water to cool; drain.
Meanwhile, for dressing, in a small mixing bowl beat together the cream cheese, sugar, and orange peel until smooth. Gradually beat in enough orange juice to make dressing of drizzling consistency. Stir in the poppy seed. Set aside.
In a mixing bowl combine the cooked asparagus, mixed greens, turkey or chicken, and strawberries, peaches, raspberries, and/or blueberries. Gently toss to mix.
To serve, divide the salad mixture between 2 individual plates or salad bowls. Sprinkle with cashews, almonds, or pecans. Drizzle with the dressing.
Always Kiss The Cook
