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Grilled Turkey Salad with Dijon Mustard Dressing

Grilled Turkey Salad with Dijon Mustard Dressing
  • Duration
  • Prep Time
  • ServingsServings


  • 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



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

  1. Whisk the first 5 indredients listed above in a small bowl.
  2. Gradually whisk oil into mixture until thickened and thoroughly blended.
  3. Store covered in an airtight container in the refridgerator for up to 1 month.

Source: National Turkey Federation