Chopped Turkey Salad with Balsamic Vinaigrette
Makes 4 servings

Prep Time: 15 min.

Ingredients

• 1-1/2 - teaspoon Dijon mustard

• 1-1/2 - teaspoon balsamic vinegar

• 1 - clove garlic, minced

• 1/3 - cup olive oil

• 1-1/2 - teaspoon dried Italian seasoning

• Salt (to taste)

• Pepper (to taste)

• 2-1/2 - ounces prosciutto, thin-cut 1/2-inch pieces

• 1-1/2 - cups cooked white turkey breast, chopped

• 3 - cups iceberg lettuce, shredded

• 3 - large fresh plum tomatoes, seeded & diced

• 1/2 - can (15 ounces) garbanzo beans, rinsed & drained

• 3/4 - cup green onions, minced

• 1/4 - cup fresh basil leaves, chopped

• 8 - ounces Swiss cheese, sliced into 1/2-inch pieces

• 1/2 - cup pitted ripe olives, sliced

Directions

• In small bowl, you want to mix mustard, vinegar and garlic. 

• Gradually whisk in your olive oil and then season the dressing with the Italian herbs, salt, and pepper.

• In a large mixing bowl, you want to add in the prosciutto, turkey, lettuce, tomatoes, garbanzo beans, green onions, basil, Swiss cheese, and olives. 

• Toss all of the salad ingredients. 

• Finally, toss with enough of the vinaigrette to coat evenly.

Picnicking & Tailgating

Cover the salad and keep chilled until you are ready to picnic or tailgate. Store additional dressing in a jar with a tight fitting lid to pass separately.

Place the chilled salad in a plastic container and place in your ice chest for storage until getting to the picnic.