Roasted Turkey and Spinach Salad



4-1/2 lbs spinach leaves, washed, drained, torn and chilled crisp

4-1/2 lbs OVEN ROASTED TURKEY, julienned or shredded

1-1/2 lbs cucumbers, halved lengthwise and sliced

3/4 lb ripe olives, pitted, drained and cut in wedges

3/4 lb red onion, qtered and sliced

3/4 lb Feta cheese, crumbled

1 qt + 1/2 c Vinaigrette or Italian dressing

6 oz croutons



For each serving toss together: 3 ounces spinach, 3 ounces cooked turkey, 1 ounce cucumber slices, 1/2 ounce olives, 1/2 ounce red onion, 1/2 ounce crumbled Feta cheese and 1-1/2 fluid ounces vinaigrette.

Place onto chilled plate or shallow bowl. Top with 1/4 ounce croutons.