Dijon Mustard, Balsamic, Blood Orange Olive Oil and Roasted Turkey Breast Salad Recipe

Dijon Mustard, Balsamic, Blood Orange Olive Oil and Roasted Turkey Breast Salad Recipe
 
 Ingredients:

Dressing:
-3 Tbsp.   Sonoma Farm Aged Balsamic Vinegar
-1/3 cup   Sonoma Farm Blood Orange Infused Extra Virgin  Olive Oil
-1/3 cup   cranberry juice
-1-1/2 tsp.   Dijon mustard

Salad:
-2   green onions, chopped
-Sea salt and freshly ground black pepper, to taste
-6 cups   Romaine lettuce, sliced 3/4 inches wide
-1 lb.   fresh roasted turkey breast, cut into 1/2-inch cubes
-2   stalks celery, thinly sliced
-1/2 cup   pecans, coarsely chopped
-1/4 cup   dried cranberries

Steps:

For dressing, combine all ingredients in a medium bowl and stir with a whisk.
Arrange Romaine lettuce in a large salad bowl.
Add turkey, celery, pecans and dried cranberries.
Pour dressing over salad and toss.

Sonoma Farm
Nov 2012