© 2024 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
10 oz freshly squeezed lemon juice
1/2 c yellow mustard
1 tsp sugar
4 c extra virgin olive oil
Salt and freshly ground black pepper To taste
30 oz chopped romaine or mesclun greens, washed, dried and chilled
5 Large ears super sweet fresh corn, kernels cut from ears
2 Large ripe avocados, peeled and sliced
5 Whole hard cooked eggs, shelled and cut in large chunks
40 Pieces grape tomatoes, rinsed, dried and chilled
2 lbs BONELESS TURKEY BREAST, DEEP FRIED with skin removed and cubed into bite-size pieces
10 Pieces TURKEY BACON, cooked crisp and chopped fine
LEMON VINAIGRETTE
Combine lemon juice, mustard and sugar in food processor. Slowly pour in olive oil while processor is running.
Season to taste with salt and pepper.
Cover. Can be stored in refrigerator for up to 4 days.
ASSEMBLY and SERVICE
For each order: place 3 ounces salad greens in large salad bowl. Arrange 1/4 cup corn kernels, 3 to 4 slices avocado, 1/2 sliced egg and 4 tomatoes atop greens in long strips over the top of the greens, leaving the center free.
Just prior to serving, warm turkey breast in foil in 350 degree F oven. Layer 3-ounces warm cubed turkey down the center of the salad. Sprinkle with crumbled bacon.
Serve salad with lemon vinaigrette dressing in separate bowl.