Update my dinner status, I'm making this tonight.
24 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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 Dressing
Preparation
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.
DIJON DRESSING
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.
