Turkey and Asparagus Salad Plate



1 c + 2 tbsp fresh lemon juice

1/2 c + 1 tbsp white wine vinegar

1/2 c + 1 tbsp walnut oil

1 c light salad oil

1-1/2 tbsp sugar

1-1/2 tbsp salt and pepper

1/2 c fresh tarragon, stemmed and chopped

5 lbs COOKED TURKEY BREAST, sliced approximately 1/8-inch

3-3/4 lbs asparagus spears, 5-inches long, cooked & chilled

3-3/4 lbs red skin potatoes, cooked, chilled, & sliced thin

40 Each cherry tomatoes, star cut

10 oz hard cooked eggs, chopped

20 Slices lemon, thinly sliced



For Lemon Tarragon Vinaigrette: thoroughly blend lemon juice, white wine vinegar, oils, sugar, salt and pepper, and tarragon together. For best results, blend fresh dressing daily.

For each serving: Using 4 ounces of cooked turkey breast, fold each slice of turkey breast into a cone shape and arrange cones on plate in a fan shape. Fan 3 ounces of asparagus spears out, arranging to partially overlap turkey. Arrange 3 ounces of potato slices at bottom of plate. Place one cherry tomato on each side of the plate. Note: To make star-cut tomatoes, make 2 perpendicular cuts through the core of the tomato, stopping before cutting through to the bottom of the tomato.

Just before serving, drizzle about 3 tablespoons vinaigrette over each portion and sprinkle 1/2 ounce chopped eggs over asparagus. Garnish with 1 lemon slice.

Nutrition Facts

440 Total Calories

170 Calories from Fat

20 g Total Fat

31 % Daily Total Fat

3 g Saturated Fat

15 % Daily Saturated Fat

155 g Cholesterol

52 % Daily Cholesterol

250 mg Sodium

10 % Daily Sodium

25 g Total Carbohydrates

8 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

4 g Sugars

41 g Protein

25 % Daily Protein

50 % Daily Vitamin C

8 % Daily Calcium

20 % Daily Iron