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

Photo and Recipe Courtesy of the National Turkey Federation.