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Turkey Salad with Balsamic Vinaigrette




Source of Recipe


www


List of Ingredients




1 tablespoon Gulden's® Dijon mustard
3 tablespoons balsamic vinegar
2 cloves garlic, minced
2/3 cup olive oil
1 tablespoon dried Italian seasoning
5 ounces prosciutto, thin,cut 1/2" pieces
3 cups cooked Butterball® Turkey, chopped
6 cups shredded lettuce, iceberg
6 large fresh plum tomatoes, seeded & diced
1 can (15 ounces) garbanzo beans, rinsed & drained
1 1/2 cups green onions, minced, whole onion
1/2 cup chopped fresh basil leaves
8 ounces County Line® Swiss cheese, sliced, 1/2" pieces
1 cup pitted ripe olives, sliced


Recipe



To make vinaigrette: Combine mustard, vinegar and garlic in small bowl. Gradually whisk in olive oil and then season the dressing with the Italian herbs, salt, and pepper, if desired.
To make salad: Combine and toss all of the ingredients in a large mixing bowl. Toss with enough of the vinaigrette to coat evenly.
Serving Suggestions

Toss in a large bowl, but for a more dramatic look, serve on a large serving platter, if desired.