© 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
27 oz green leaf lettuce
3 Large green bell peppers, ribs and seeds removed
3 Large red bell peppers, ribs and seeds removed
1 c Kalamata olives, pitted
15 Large fresh basil leaves
3 Large hard cooked eggs, peeled
6 c white button mushrooms, cleaned and stems removed
1-1/2 lbs OVEN ROASTED TURKEY BREAST, diced
3 c chopped red ripe tomatoes
1 c crumbled Bleu cheese
6 Strips TURKEY BACON, cooked and crumbled
2-1/4 c prepared balsamic dressing
As needed fresh cracked black pepper
As needed for service prepared balsamic dressing
Coarsely chop the salad ingredients.
In a large bowl, combine all ingredients and toss. Cover and chill. Reserve for service for no more than 2-4 hours.
Per order: portion into serving bowls. Sprinkle with tomatoes, crumbled bleu cheese and cooked bacon on top.
Drizzle balsamic dressing over salad.
Garnish with cracked black pepper. Serve extra dressing on the side.