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Grilled Turkey Salad with Dijon Mustard Dressing
Makes 4 Servings
*1 pound turkey breast tenderloins or cutlets, such as Shady Brook Farms or Honeysuckle White, grilled
*12 to 16 cherry tomatoes, cut in half
*12 to 16 small mushrooms, cut in half
*1 small red onion, peeled, thinly sliced and separated into rings
*1 medium sweet red or green pepper, cored, seeded and cut into long thin strips
*1/2 cup parsley, coarsely chopped
*1/3 to 1/2 cup Dijon Mustard Dressing
*Crisp lettuce leaves or about 4 cups crisp torn mixed salad greens, divided
*Coarsely ground black pepper (optional)
1With a sharp knife, cut grilled turkey across the grain into 1 1/2" x 1/4" strips.
2In a large bowl, combine turkey, tomatoes, mushrooms, onion rings, sweet red or green pepper strips and parsley. Add dressing, tossing lightly to coat turkey and vegetables thoroughly.
3Arrange 2 to 3 crisp lettuce leaves or about 1 cup crisp torn mixed salad greens on each of 4 luncheon or small dinner plates. Spoon turkey mixture onto lettuce-lined plates, dividing evenly. Sprinkle each salad lightly with coarsely ground black pepper, if desired.
Recipe courtesy of Shady Brook Farms.
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