ROW: Grilled Turkey Salad

INGREDIENTS

1 Pound TURKEY BREAST TENDERLOINS or CUTLETS, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 medium sweet red pepper, cored, seeded and cut into long thin strips
1/2 cup parsley, coarsely chopped
1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*
4 cups torn mixed salad greens, chilled and divided
coarsely ground black pepper

DIRECTIONS

1. With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4" strips.
2. In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley.
4. Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
5. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.
6. Spoon the turkey mixture onto lettuce-lined plates, dividing evenly.
7. Sprinkle each salad lightly with coarsely ground black pepper.

Homemade Dijon Dressing

1/3 cup white wine vinegar
1-1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2 teaspoon splenda or stevia
Salt and pepper to taste
2/3 cup olive oil

1. Whisk the first 5 ingredients listed above in a small bowl.
2. Gradually whisk oil into mixture until thickened and thoroughly blended.
3. Store covered in an airtight container in the refrigerator for up to 1 month.