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Chopped Turkey Salad with Balsamic Vinaigrette
Salad Recipes from AlansKitchen.comMakes 4 servings

Prep Time: 15 min.


  • 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



  • 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.

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