Grilled Turkey Salad with Dijon Mustard Dressing

Recipe by National Turkey Federation

The National Turkey Federation

Ingredients

Homemade Dijon Dressing:: 1/3cup white wine vinegar; 1 1/2teaspoons prepared Dijon-style mustard; 1/2teaspoon garlic juice or 1 garlic clove, peeled and minced; 1/2teaspoon sugar; -- Salt and pepper to taste; 2/3cup salad oil
Salad:: 1pound turkey breast tenderloins or cutlets, grilled; 12 to 16-- cherry tomatoes, cut in half; 12 to 16small mushrooms, cut in half; 1small red onion, peeled, thinly sliced, separated into rings; 1medium sweet red pepper, cored, seeded and cut into long thin strips; 1/2cup parsley, coarsely chopped; 1/3 to 1/2cups Dijon mustard dressing; 4cups torn mixed salad greens, chilled and divided; -- Coarsely ground black pepper

To prepare dressing, whisk the first 5 ingredients listed above in a small bowl.
Gradually whisk oil into mixture until thickened and thoroughly blended.
Store covered in an airtight container in the refrigerator for up to 1 month.
To prepare salad, with a sharp knife, cut grilled turkey across the grain into 1 1/2 x 1/4-inch strips.
In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley.
Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.
Spoon turkey mixture onto lettuce-lined plates, dividing evenly.
Sprinkle each salad lightly with coarsely ground black pepper.

Recipe courtesy of Cargill.