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Turkey Chopped Salad with Dijon Mustard Vinaigrette


From Castle Wood Reserve

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  • 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



Step 1

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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