Grilled Turkey Salad with Dijon Mustard Dressing
Try this Grilled Turkey Salad with Dijon Mustard Dressing recipe, or contribute your own. "Summer" and "Low-Carb" are two of the tags cooks chose for Grilled Turkey Salad with Dijon Mustard Dressing.
Yield: 4 Ready in 45 minutes
56 people trying soon
|1 PoundTurkey breast tenderloins or cutlets; grilled|
|12 cherry tomatoes; (up to 16) cut in half|
|12 smallmushrooms; (up to 16) cut in half|
|1 smallred onion; peeled, thinly sliced, separated into rings|
|1 mediumsweet red pepper; cored, seeded and cut into long thin strips|
|1/2 cupparsley; coarsely chopped|
|1/3 cupDijon mustard dressing; (up to 1/2 cup) commercial or homemade|
|4 cupstorn mixed salad greens; chilled and divided|
|Black Pepper; ground|
|Homemade Dijon Dressing|
|1/3 cupWhite wine vinegar|
|1 1/4 teaspoonDijon mustard|
|1/2 teaspoongarlic juice; or 1 garlic clove, peeled and minced|
|Salt and pepper; to taste|
|2/3 cupSalad oil|
Grilled Turkey Salad with Dijon Mustard 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.
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.
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