Grilled Turkey Salad with Dijon Mustard Dressing
Servings
Ingredients
- 1 Pound TURKEY BREAST TENDERLOINS or CUTLETS grilled
- 12 to 16 cherry tomatoes cut in half
- 12 to 16 small mushrooms cut in half
- 1 small red onion peeled, thinly sliced, separated into rings
- 1 medium sweet red pepper cored, seeded and cut into long thin strips
- 1/2 cup parsley coarsely chopped
- 1/3 to 1/2 cup Dijon mustard dressing commercial or homemade*
- 4 cups torn mixed salad greens chilled and divided coarsely ground black pepper
- Homemade Dijon Dressing
- 1/3 cup White Wine Vinegar
- 1-1/2 teaspoon prepared Dijon-style mustard
- 1/2 teaspoon garlic juice or 1 garlic clove peeled and minced
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 2/3 cup salad oil
Instructions
Preparation
- 1 With a sharp knife, cut grilled turkey across the grain into 1-1/2 ” x 1/4″ strips. 2 In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsely. 3 Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly. 4 Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates. 5 Spoon turkey mixture onto lettuce-lined plates, dividing evenly. 6 Sprinkle each salad lightly with coarsely ground black pepper.
- Homemade Dijon Dressing
- Whisk the first 5 indredients listed above in a small bowl.
- Gradually whisk oil into mixture until thickened and thoroughly blended.
- Store covered in an airtight container in the refridgerator for up to 1 month.
- Source: National Turkey Federation
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