Turkey Salad with Mustard-Tarragon Vinaigrette

Culinary Setting
Meal Type
Boneless Breast


1/2 c olive oil

1/4 c red wine vinegar

1/4 c fresh tarragon, chopped or 3 tsp dried

2 tsp Dijon mustard

As Needed salt and freshly ground pepper

12 c mixed greens, such as Boston lettuce and endive, cleaned and refrigerated

1 lb TURKEY CUTLETS, cooked and diced

1 Jar (7 oz) roasted peppers, drained

1 Jar (6 oz) marinated artichoke hearts, drained

1 c seasoned croutons

1/4 c slivered almonds


Beat oil, vinegar, tarragon, mustard, salt, and pepper to taste in small bowl. Cover and chill until serving time.

Combine mixed greens, turkey, roasted peppers and artichoke hearts in a large salad bowl. Cover and chill until serving time.

Just before serving, toss salad with dressing and sprinkle each salad with croutons and almonds.

Nutrition Facts

Total Calories 550

Total Fat 37 g

Saturated Fat 5 g

Cholesterol 95 g

Sodium 660 mg

Potassium 1004 mg

Total Carbohydrates 17 g

Dietary Fiber 6 g

Sugars 3 g

Protein 40 g

% Daily Protein 70

% Daily Vitamin C 60

% Daily Calcium 15

% Daily Iron 20