Grilled Turkey Salad with Dijon Mustard Dressing Recipe - National Turkey Federation

Ingredients

• 1 lb TURKEY BREAST TENDERLOINS or CUTLETS, grilled
• 12 to 16 cherry tomatoes, cut in half
• 12 to 16 small mushrooms, cut in half
• 1 small red onion, peeled, thinly sliced, separated into rings
• 1 medium sweet red pepper, cored, seeded and cut into long thin strips
• 1/2 c parsley, coarsely chopped
• 1/3 to 1/2 c Dijon mustard dressing, commercial or homemade*
• 4 c torn mixed salad greens, chilled and divided
• Coarsely ground black pepper
• 1/3 c white wine vinegar
• 1-1/2 tsp prepared Dijon-style mustard
• 1/2 tsp garlic juice or 1 garlic clove, peeled and minced
• 1/2 tsp sugar
• Salt and pepper to taste
• 2/3 c salad oil