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