Chopped Turkey Salad with Balsamic Vinaigrette

10 minutes       15 minutes       10 persons

Ingredients

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3 cups Leftover Butterball turkey, chopped (cooked)2 cloves garlic, minced1 Tbsp. dijon mustard3 Tbsp. balsamic vinegar2/3 cup olive oil1 Tbsp. dried Italian seasoning¼ tsp. salt¼ tsp. ground black pepper1 iceberg lettuce, shredded8 oz. deli-sliced Swiss cheese, chopped⅓ lb. prosciutto, chopped1 can garbanzo beans, rinsed6 medium plum tomatoes, chopped1 cup pitted sliced ripe olives, drained½ cup green onions, sliced½ cup fresh basil, chopped

Directions

  1. For dressing: Combine garlic, mustard and vinegar in small bowl. Gradually add oil, whisking until well blended. Stir in Italian seasoning, salt and pepper. Refrigerate until ready to use.

  2. For salad: Combine lettuce, turkey, cheese, proscuitto, beans, tomatoes, olives, onions and basil in large bowl. Add ½ cup dressing; toss to coat. Serve with additional dressing, if desired.