© 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
5 lbs spinach leaves
9 lbs lettuce leaves
2 lbs green onions, diced
Salt and black pepper To taste
6 to 8 c Italian vinaigrette
12 lbs PULLED or COOKED TURKEY, diced into 1/2-inch cubes
1 Dozen hard cooked eggs, diced
4 lbs cherry or grape tomatoes, washed and chilled
3 lbs celery, washed, strings removed and finely diced
3 c light mayonnaise
4 tsp freshly squeezed lemon juice
2 lbs TURKEY BACON, crisp cooked and finely diced
Pick over spinach and lettuce and remove coarse stems. Wash and chill. Tear greens into bite-sized pieces.
Toss spinach and lettuce with onions.
Add salt, pepper and vinaigrette.
Fold in diced turkey, eggs, tomatoes and celery.
Mix mayonnaise and lemon juice together. Fold into salad, coating all surfaces.
Cover and chill for service.
At time of service, garnish each portion with a sprinkle of cooked bacon.