Have a little leftover turkey still tucked away in the freezer from the holiday season? Combine it with cheese, mushrooms, peas, cherry tomatoes and iceberg lettuce for Garden Chef Salad.
Toasted pine nuts add a bit of crunch, and Creamy Vinaigrette dressing supplies the finishing touch. Serve the salad with warm bread or rolls.
GARDEN CHEF SALAD
1/3 cup pine nuts
1 (10-ounce) package frozen green peas
3/4 pound roasted turkey
1/2 pound provolone cheese
15 cherry tomatoes
1/4 pound mushrooms
6 cups torn or chunked iceberg lettuce
Toast pine nuts in skillet over medium-high heat 6 to 7 minutes or until golden brown. Cook peas according to package directions. Cut turkey and cheese into strips. Cut tomatoes and mushrooms into halves.
Place lettuce on serving platter. Arrange drained peas, turkey, cheese, tomatoes and mushrooms over lettuce. Sprinkle with pine nuts. Serve with Creamy Vinaigrette. Makes 4 servings.
Note: 1/2 cup chopped walnuts may be substituted for toasted pine nuts.
1/4 cup white wine vinegar
2 tablespoons minced onion
1 tablespoon lemon juice
1 1/2 tablespoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
Dash black pepper
1/2 cup olive oil
Combine egg, vinegar, onion, lemon juice, sugar, mustard, garlic and pepper in blender container. Blend well.
With blender running, slowly add olive oil. Blend until thick and creamy. Makes 1 1/4 cups.