© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs salad greens, washed, drained and chilled
12 oz diced tomatoes
12 oz diced cucumbers
6 oz sliced scallions
12 oz sliced almonds, toasted
1-1/2 lbs TURKEY HAM, julienne cut
1-1/2 lbs OVEN ROASTED TURKEY BREAST, julienne cut
6 Large hard cooked eggs, each cut into 6 wedges
1-1/2 lbs blue cheese, crumbled
1-1/2 lbs TURKEY BACON, cooked and diced
3 c vinaigrette dressing
At point of service: for each salad, toss 2 ounces salad greens, 1 ounce tomatoes, 1 ounce cucumber, 1/2 ounce scallions and 1 ounce almonds.
Arrange 2 ounces turkey ham strips and 2 ounces turkey strips in a spoke-like fashion atop greens. Place 3 egg wedges around edge of platter. Sprinkle top with 2 ounces blue cheese and 2 ounces bacon.
Serve with 2 ounces of vinaigrette dressings.