This beautiful and elegant recipe tastes so fresh because of the mint in the dressing. Use fresh mint if you can; otherwise, a tiny drop of mint extract will add a wonderful crisp note in the dressing.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 1-1/2 cups vanilla yogurt
- 2 Tbsp. finely chopped fresh mint OR 2 drops mint extract
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 Tbsp. raspberry vinegar
- 1 lb. box farfalle pasta
- 2 cups asparagus, cut into 2" pieces OR 2 cups green beans
- 1 lb. cooked smoked turkey, or plain turkey or chicken, cubed
- 4 cups strawberries, halved
- baby spinach leaves
- fresh raspberries
Preparation:
In small bowl, combine yogurt, mint, mayonnaise, honey, and raspberry vinegar and mix well to blend. Set aside.In large stockpot, cook farfalle pasta according to package directions. In last 5 minutes of cooking time, add asparagus or green beans and cook until pasta is tender and vegetables are crisp-tender. Drain well and stir in the mint dressing.
Add turkey and strawberries and toss gently. Refrigerate, covered, for 2-24 hours. When ready to serve, place a handful of baby spinach on each plate, and spoon salad onto spinach leaves. Garnish with fresh raspberries. Serves 8.
