- Details
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Parent Category: Recipes
Dressing:
1/2 cup fresh orange juice
2 tablespoons Wesson Pure Canola Oil
1 tablespoon Gulden's Spicy Brown Mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Salad:
1 bag (8 ounces) field greens salad blend
2 tablespoons chopped fresh cilantro
1 orange, peeled, sectioned, halved
1 avocado, peeled, sliced
1/4 small red onion, cut into thin wedges
1 1/2 cups cubed leftover cooked Butterball Turkey
1/4 cup David Pepitas Pumpkin Kernels (optional)
Directions:
Dressing:
Beat orange juice, oil, mustard, salt and red pepper in
small bowl until well blended. Set aside.
Salad:
Place lettuce in serving bowl or on large serving platter.
Top with cilantro, orange, avocado, red onion and turkey
breast strips. Drizzle with salad dressing. Top with pepitas,
if desired.
Note:
Substitute 1 package (10 oz.) Butterball Oven Roasted
Turkey Breast Strips for leftover turkey, if desired.
