Monterey Turkey Salad

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Monterey Turkey Salad

Serves: 24


	Ingredients Orange Vinaigrette: 2 cups orange juice 2/3 cup red wine vinegar 1/2 cup extra virgin olive oil 2 Tbsp Dijon mustard Salt and pepper, to taste 2-1/2 gals fresh baby spinach leaves, washed, drained and chilled 4 lbs cooked turkey breast, cut into 1/2-inch julienne 6 qts fresh strawberries, washed, drained and halved 1-1/2 lbs red onions, thinly sliced 1-1/2 lbs fresh button mushrooms, cleaned and sliced 1/2 cup sesame seeds, toasted

Method

Orange Vinaigrette:
In a medium bowl, whisk together orange juice, vinegar, oil, mustard, salt and pepper.

Cover and hold for service in the refrigerator.

Salad:
In a large bowl, combine spinach with turkey, strawberries, onions and mushrooms. Cover and hold for service in the refrigerator.

Assembly:
For each serving, place 2-1/2 cups salad on a chilled serving plate or in a shallow bowl. Drizzle with 2 tablespoons vinaigrette. Sprinkle each with sesame seeds. Serve immediately.

Recipe Courtesy of The National Turkey Federation.