Chopped Turkey Salad with Balsamic Vinaigrette

Prep time 10 minutes       Cook time 15 minutes       Serves 10 persons


 Select the items you need and print a shopping list.
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


  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, Butterball turkey, cheese, prosciutto, beans, tomatoes, olives, onions and basil in large bowl. Add ½ cup dressing; toss to coat. Serve with additional dressing, if desired.