
Grilled Turkey Salad with Dijon Mustard Dressing
Makes 4 ServingsIngredients
* | 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. |