Turkey and Asparagus Salad Plate Recipe - National Turkey Federation

Ingredients

• 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