Turkey Chopped Salad with Dijon Mustard Vinaigrette

From Castle Wood Reserve

Turkey Chopped Salad with Dijon Mustard Vinaigrette
Turkey Chopped Salad with Dijon Mustard Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz. Castle Wood Reserve Oven Roasted Turkey, cubed

  • 4

    oz. Garbanzo Beans

  • 2

    oz. Green Lentils

  • 6

    oz. Cherry Tomatoes, halved

  • 1

    c. Sugar Snap Peas, cut on the bias

  • 2

    c. Baby Spinach

  • 2

    oz. Castle Wood Reserve Colby Jack, diced

  • 1

    oz. Castle Wood Reserve Smoked Provolone, cut into strips

  • 2

    t. Italian Parsley, stemmed

  • Dressing

  • 1

    T. Castle Wood Reserve All Natural Mustard

  • 1

    t. Shallot, minced

  • 1/2

    t. Champagne Vinegar

  • 1/4

    c. Extra Virgin Olive Oil

  • 1

    t. Honey

  • 1/2

    t. Tarragon, chopped

Directions

Prepare salad ingredients as stated above and place a large mixing bowl. In a small mixing bowl mix together Dijon, minced shallot, Champagne Vinegar, and honey. Slowly whisk in the Olive Oil making sure it incorporates fully. Stir in the tarragon. Pour dressing over salad and mix through out. Portion salad in four bowls; finish with a couple twists of fresh peppercorn medley if desired. Enjoy

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