Turkey, Cranberry, and Sunflower Seed Salad (Kneader's Copycat

• Gluten free

• Meat

  • 1 cup Turkey, cooked

• Produce

  • 5 1 ounces bag chopped romaine lettuce
  • 1/2 cup Cranberries, dried
  • 1 cup Raspberries, Fresh or frozen
  • 1/2 Red onion

• Condiments

  • 1 tsp Mustard, ground

• Baking & Spices

  • 1 1 ounces bag Mix, spring
  • 2 tsp Poppy seeds
  • 1 tsp Salt
  • 5/8 cup Sugar

• Oils & Vinegars

  • 1 cup Canola or vegetable oil
  • 3/8 cup Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Sunflower seed, kernels

• Dairy

  • 1 Mozzarella cheese

Found on chelseasmessyapron.com

Description

Directions

• In a large bowl, toss together the spring mix salad, romaine lettuce, turkey or chicken, sunflower seed kernels, dried cranberries, shredded mozzarella, and a thinly sliced red onion.
• Toss together.
• For the dressing (see ** note) either toss together the two prepared dressings OR in a blender/food processor, combine the red wine vinegar, sugar, salt, mustard, and raspberries. Blend until smooth.
• Add in the oil slowly while pulsing the mixture until well combined. Stir in the poppyseeds.
• Right before enjoying, toss the dressing with the salad.
• If you plan on having leftovers, only toss what you will eat with the dressing!