© 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 Head romaine, rinsed, spun dry, chopped and chilled
1 Head Boston lettuce, rinsed, spun dry, chopped and chilled
1/3 lb TURKEY BACON, large dice
2 lbs OVEN ROASTED TURKEY BREAST, skin removed & cut in cubes
10 oz Cheddar cheese, shredded
1 c green onions, chopped
4 Large red ripe tomatoes, chopped
8 Large hard cooked eggs, peeled and cut into chunks
1/2 c red-wine vinegar
2 tbsp Dijon mustard
1 c extra-virgin olive oil
1/2 c Bleu cheese, finely crumbled
SALAD
In a large salad bowl toss together the romaine and Boston lettuces.
In a skillet, cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
For each salad, arrange lettuce on a chilled platter.
Arrange 3-ounces cubed turkey across the lettuces in the center. On one side, follow with a line each of bacon and cheese in strips parallel to the turkey. On the other side, arrange a line of green onions, tomato and hard cooked egg decoratively over the greens.
DRESSING
In a medium bowl whisk together vinegar, mustard and salt and pepper to taste.
Add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
Stir in the Bleu cheese. Whisk the dressing, and serve with each salad.