Chopped Turkey Salad with Balsamic Vinaigrette

10 minutes       15 minutes       10 persons


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3 cups chopped leftover cooked Butterball® Turkey2 cloves garlic, minced1 tbsp. dijon mustard3 tbsp. balsamic vinegar2/3 cup olive oil1 tbsp. dried Italian seasoning¼ tsp. salt¼ tsp. ground black pepper6 cups shredded iceberg lettuce8 oz. deli-sliced Swiss cheese, chopped⅓ lb. thinly sliced prosciutto, chopped1 can garbanzo beans, rinsed, drained6 medium plum tomatoes, chopped1 cup pitted sliced ripe olives, drained½ cup thinly sliced green onions½ cup chopped fresh basil


  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.