1-800-231-4114

shopping bag Checkout

Recipes

  • mixed field greens & turkey chopped salad

    with walnut vinaigrette

      • This salad is a great way to use left over turkey during the holiday season. In the summertime use grilled chicken for a delicious main course salad.

      Yield: 4-6 servings
      Ingredients

      DRESSING

      • 1 medium shallot, finely chopped
      • 1/2 cup extra virgin olive oil
      • 3 tablespoons walnut oil
      • 2 tablespoons red wine vinegar
      • 1 tablespoon Dijon mustard
      • 1/2 teaspoon sugar
      • 1/4 teaspoon salt
      • freshly ground black pepper
      • 1/2 cup chopped walnut pieces
      • Salad 8 oz. fresh field greens (approximately 10 cups) or one head of read leaf lettuce, washed and thoroughly dried.
      • 8 oz. fully cooked turkey or chicken (approximately 2 cups chopped)
      • 1/4 lb. (4 oz.) thinly sliced Swiss cheese
      • 6 scallions, washed and trimmed

      1. In a small mixing bowl, add the shallot, olive oil, 2 tablespoons of the walnut oil, vinegar, mustard, and sugar; whisk until well blended. Add salt and freshly ground black pepper to taste. Set aside.

      2. Place the remaining tablespoon of walnut oil in a small skillet over medium heat. Add the chopped walnuts and cook about 4 minutes or until light brown and fragrant, stirring frequently. Transfer to a bowl and let cool.

      3. Place the field greens in a large bowl. Toss & Chop the lettuce until reduced in size by approximately 1/3. Add the Swiss cheese, turkey (or chicken), and one-half of the vinaigrette. Toss, chop and mix the ingredients together until the pieces are bite sized (or smaller, if you prefer) and the vinaigrette if fully integrated. Add more dressing if needed.

      4. Using the Produce Shears, thinly slice the white parts of the scallions into the salad. Toss well.

      5. After assembling the salad, sprinkle the chopped walnuts on top and serve.

      Back To Recipes »

Helpful Tip

The extra dressing can be served on the side.