Grilled Turkey Salad with Dijon Mustard Dressing

by Blogburger on June 28, 2012

Click here for a larger picture of Grilled Turkey Salad with Dijon Mustard Dressing
Turkey American
Atkins-Friendly, Low-Carb, Summer, Spring, Marinade, Grill, Salads, Main Dish, American, Turkey, Dinner, Lunch, Fresh, Appetizer

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
Ground black pepper
Homemade Dijon DressingDijon Dressing
1/3 cup white wine vinegar
1 1/4 teaspoon Dijon 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

With a sharp knife, cut grilled turkey across the grain into 1-1/2 ” x 1/4″ strips.
In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsely.

Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.

Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.

Spoon turkey mixture onto lettuce-lined plates, dividing evenly.

Sprinkle each salad lightly with coarsely ground black pepper.


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.

Republished with permission from National Turkey Federation.

Visit to organize and share your recipes.

BigOven Recipe of the Day

by Amazon Auto Links

Comments on this entry are closed.

Previous post:

Next post: