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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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 48.8mg||15 %|
|Sodium 1216.3mg||42 %|
|Potassium 1483.8mg||39 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 22.1g|
|Protein 24.6g||35 %|
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Calories per serving: 344
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