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Grilled Turkey Salad with Dijon Mustard Dressing
Ingredients
| * | 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) |
Instructions
| 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 rings, sweet red or green pepper strips and parsley. Add dressing, tossing lightly to coat turkey and vegetables thoroughly. |
| 3 | Arrange 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. |
Source
Recipe courtesy of Shady Brook Farms.
Visit www.shadybrookfarms.com for more great recipes.
Visit www.shadybrookfarms.com for more great recipes.