Thursday, November 19, 2009

One more work day, I can make it! This evening has turned into a crazy busy evening, I had a quick trip to the grocery store to pick up a few things and am making 3 dishes for a party we are going tomorrow night:

 

Vegan Pumpkin Pie from the Clean Foods cookbook

Trader Joes Beer Bread made with Sam Adams

and Raspberry Turkey Salad that showed up randomly in my email but I needed something with Turkey for tomorrow night.

 

Raspberry Turkey Salad
Prep time: 10 min
Makes: 2 servings
1            package (6 ounces) Driscoll’s Raspberries, rinsed and divided
¼           cup balsamic vinegar
½           teaspoon sugar
¼           teaspoon black pepper, coarse and ground
4            ounces field greens
4            ounces sugar snap peas, trimmed and blanched
6            ounces turkey strips, cooked and sliced
2            ounces ricotta salata cheese, grated (I couldn’t find this so I am using feta)
Purée 1/2 cup of the raspberries, balsamic vinegar, and sugar in a food processor or blender; strain. Stir in black pepper.

Combine field greens, remaining 1 cup raspberries, sugar snap peas and turkey in medium bowl.

Drizzle dressing over salad. Toss until evenly coated. Divide between two serving plates. Sprinkle with cheese.

 

Here is the Vegan Pumpkin Pie, I can’t wait to try this tomorrow night!

 

{ Comments on this entry are closed }