Chopped Turkey Salad with Balsamic Vinaigrette

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)