© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb 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 c parsley, coarsely chopped
1/3 to 1/2 c Dijon mustard dressing, commercial or homemade*
4 c torn mixed salad greens, chilled and divided
Coarsely ground black pepper
1/3 c white wine vinegar
1-1/2 tsp prepared Dijon-style mustard
1/2 tsp garlic juice or 1 garlic clove, peeled and minced
1/2 tsp sugar
Salt and pepper to taste
2/3 c salad oil
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.
Total Calories 300
Calories from Fat 128
Total Fat 14 g
% Daily Total Fat 22
Saturated Fat 2 g
% Daily Saturated Fat 8
Cholesterol 71 g
% Daily Cholesterol 24
Sodium 71 mg
% Daily Sodium 3
Total Carbohydrates 12 g
% Daily Total Carbohydrates 4
Dietary Fiber 3 g
% Daily Dietary Fiber 14
Sugars 7 g
Protein 33 g
% Daily Protein 24
% Daily Vitamin C 89
% Daily Calcium 4
% Daily Iron 10