From the Pantry Butler kitchen

Turkey Salad with Orange Vinaigrette

4 servings

Turkey Salad with Orange Vinaigrette

Fresh orange juice and Dijon mustard give this vinaigrette a bright and zesty flavor to top this turkey and orange salad. USDA MyPlate Kitchen — Cook it QUICK! — University of Nebraska Cooperative Extension (public domain), via myplate.food

Ingredients

  • Dressing:
  • 1/4 cup orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons onion — finely chopped
  • 1/4 teaspoon salt
  • 1 dash black pepper
  • 1 tablespoon vegetable oil — or oil of your choice
  • 2 teaspoons Dijon mustard
  • Salad:
  • 4 cups salad greens — torn
  • 2 cups cooked turkey breast
  • 1 cup mandarin orange sections — drained
  • 1/2 cup celery — chopped
  • other vegetables as desired

Method

  1. Wash hands with soap and water.
  2. In a jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
  3. If you don't have a container with a tight-fitting lid, place ingredients in a small mixing bowl and mix together with a whisk.
  4. In large bowl, combine all salad ingredients; toss gently.
  5. Serve with vinaigrette.

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