© 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
3 qt romaine and iceberg lettuce mixture, washed, drained and well chilled
1 lb radiatore pasta, cooked al dente and chilled
1-1/2 lbs OVEN ROASTED TURKEY or PULLED TURKEY, cut in large dice
1 c red ripe tomatoes, chopped and seeded
1/2 c TURKEY BACON, cooked crisp and crumbled
As needed Vineyard vinaigrette (red wine vinaigrette)
Mix together chilled greens, cooked and chilled pasta and chilled turkey. Cover and hold for service.
Per order: arrange mixture on a chilled entree plate.
Sprinkle each with 2 tablespoons tomatoes and 1 tablespoon bacon.
Serve with Vineyard Vinaigrette (red wine and Italian vinaigrette).