This healthy salad recipe is studded with grilled turkey, plenty of salad greens, cherry tomatoes, mushrooms, parsley, and Dijon vinaigrette–perfect supper recipe to serve on a hot summer evening.
1 Pound Grilled Turkey Breast Tenderloins Or Cutlets (Cut Into 1-½ Inch Strips)
12 Small Mushrooms (Cut In Half)
12 Cherry Tomatoes (Cut In Half)
1 Medium Sweet Red Pepper (Cored, Seeded & Cut Into Long Thin Strips)
1 Small Red Onion (Peeled, Thinly Sliced, Separated Into Rings)
1/2 Cup Parsley (Coarsely Chopped)
1/3 Cup White Wine Vinegar
1 1/4 Teaspoon Dijon Mustard
1/2 Teaspoon Garlic Juice (Or 1 Garlic Clove, Peeled & Minced)
1/2 Teaspoon Sugar
2/3 Cup Salad Oil
4 Cups Torn Mixed Salad Greens (Chilled & Divided)
1 Teaspoon Salt & Pepper (To Taste)
Combine turkey, mushrooms, tomatoes, sweet red pepper, onion, and parsley in a large mixing bowl.
To Make Dijon Dressing: whisk together white wine vinegar, Dijon, garlic juice and sugar in a bowl. Gradually stir in oil until well blended. This dressing can be placed in the refrigerator stored in an airtight container for up to 1 month.
Toss 1/3 cup of the dressing into the salad.
Divide salad greens into four small dinner plates equally. Now, divide prepared salad between the beds of greens. Sprinkle lightly with salt and pepper and serve.