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Dijon Mustard, Balsamic, Blood Orange Olive Oil and Roasted Turkey Breast Salad Recipe

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Turkey Breast Salad

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Dijon Mustard, Balsamic, Blood Orange Olive Oil and Roasted Turkey Breast Salad Recipe
 
 Ingredients:
 
Dressing: 
-3 Tbsp.   Sonoma Farm Aged Balsamic Vinegar 
-1/3 cup   Sonoma Farm Blood Orange Infused Extra Virgin  Olive Oil 
-1/3 cup   cranberry juice 
-1-1/2 tsp.   Dijon mustard 
 
Salad:
-2   green onions, chopped 
-Sea salt and freshly ground black pepper, to taste 
-6 cups   Romaine lettuce, sliced 3/4 inches wide 
-1 lb.   fresh roasted turkey breast, cut into 1/2-inch cubes 
-2   stalks celery, thinly sliced 
-1/2 cup   pecans, coarsely chopped 
-1/4 cup   dried cranberries 
  
Steps:
 
For dressing, combine all ingredients in a medium bowl and stir with a whisk.
Arrange Romaine lettuce in a large salad bowl. 
Add turkey, celery, pecans and dried cranberries.
Pour dressing over salad and toss.