Dressing
2 cloves garlic, minced
1 tbsp 15 ml Dijon mustard
3 tbsp 45 ml balsamic vinegar
2/3 cup 165 ml olive oil
1 tbsp 15 ml dried Italian seasoning
1/4 tsp 1 ml salt
1/8 tsp 1/2 ml ground black pepper
Combine garlic, mustard and vinegar in small bowl. Gradually add oil, beating with wire whisk until well blended. Stir in Italian seasoning, salt and pepper.
Salad
6 cups 1.5 l shredded iceberg lettuce
3 cups 750 ml leftover cooked Butterball turkey
1/3 lb 150 g thinly sliced prosciutto, chopped or substitute cooked bacon slices
8 oz 225 g Swiss cheese slices, chopped
15 oz 425 ml canned chick peas, drained, rinsed
6 medium plum tomatoes, chopped
1 cup 250 ml pitted black olives, sliced
8 green onions, thin sliced (1/2 cup)
1/2 cup 125 ml fresh basil, chopped
Combine salad ingredients in a large bowl. Add 1/2 cup/125 ml dressing; toss to coat. Serve with additional dressing.
Recipe from the Butterball Kitchen (butterball.ca)
Chopped Turkey Salad with Balsamic Vinaigrette
Chopped Turkey Salad with Balsamic Vinaigrette
- Published on December 7th, 2006
- Published on January 30th, 2010
-
Alison Ross
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