Turkey Salad, Mint Dressing with Raspberry - serves 8

1-1/2 cups vanilla yogurt
2 tbsp finely chopped fresh mint
1/2 cup mayonnaise
1/4 cup honey
2 tbsp raspberry vinegar
Combine all dressing ingredients and refrigerate.

16 ounces farfalle pasta
2 cups asparagus, cleaned and cut into 2" pieces OR 2 cups green beans
1 pound cooked smoked turkey, or plain cooked turkey or chicken, cubed
4 cups strawberries, halved
Baby spinach leaves
Fresh raspberries

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. When ready to serve, place a handful of baby spinach on each plate, and spoon salad onto spinach leaves. Garnish with fresh raspberries.