Roasted Turkey and Spinach Salad

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Roasted Turkey and Spinach Salad

Serves: 24


	Ingredients 4-1/2 lbs spinach leaves, washed, drained, torn and chilled crisp 4-1/2 lbs oven roasted turkey, julienned or shredded 1-1/2 lbs cucumbers, halved lengthwise and sliced 1-1/2 lbs ripe olives, pitted, drained and cut in wedges 3/4 lb red onion, quartered and sliced 3/4 lb Feta cheese, crumbled 1 qt + 1/2 cup vinaigrette or Italian dressing 6 oz croutons

Method

For each serving toss together: 3-ounces spinach, 3-ounces cooked turkey, 1-ounce cucumber slices, 1-ounce olives, 1/2-ounce crumbled Feta cheese and 1-1/2 fluid ounces vinaigrette.

Place onto chilled plate or shallow bowl. Top with 1/4-ounce croutons.

Recipe Courtesy of The National Turkey Federation and The California Olive Industry.