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 www.bigoven.com to organize and share your recipes.