Sour cream gives a raspberry vinaigrette a lush, creamy texture—perfect for this turkey salad served over mixed baby greens.
What You Need
Original recipe yields 6 servings
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Raspberry Poppyseed Vinaigrette Dressing
1 lb. cooked turkey breast, cubed
1 cup halved seedless red grape s
1 stalk celery, sliced
1/2 cup shredded carrot s
4 cups tightly packed mixed baby greens
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Let's Make It
Mix sour cream and dressing until blended
Combine turkey, grapes, celery and carrots.
Cover platter with salad greens; top with turkey mixture. Drizzle with sour cream mixture.
For added color, use 1/2 cup each halved seedless red and green grapes.
Selecting & Storing Grapes
Look for grapes that are well colored, plump and firmly attached to the stem. To store, place unwashed grapes in a plastic bag. Store in the refrigerator up to 1 week and wash just before using.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.