Turkey Salad with Feta Cheese Recipe
Ingredients
| Turkey breast | 2 1/4 Cup (16 tbs) | |
| 1 small cucumber, peeled, halved, seeded and thinly cut on the diagonal | ||
| 8 red radishes, diced | ||
| Black greek olives | 8 Large, halved | |
| Feta cheese | 4 Ounce, cut into cubes | |
| 1 lb. fresh spinach, stemmed, washed and dried | ||
| Basil vinaigrette | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Chopped basil | 2 Tablespoon, dried | |
| Sugar | 1/2 Teaspoon | |
| 1 tbsp. grainy mustard | ||
| black pepper | 1 | |
| Lemon juice | 2 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| Safflower oil | 2 Tablespoon | |
| Virgin olive oil | 1/4 Cup (16 tbs) | |
Directions
MAKING
1. To make the vinaigrette, in a screw-top jar with a tight-fitting lid, combine all the dressing ingredients and shake vigorously until thoroughly blended.
2. To assemble the salad, use a large mixing bowl
3. Combine the turkey, cucumber, radishes, olives and cheese in the bowl.
4. Pour the dressing over and toss using 2 large mixing spoons or by tossing the bowl.
SERVING
5. On cold salad plates, make a bed of spinach leaves and heap the tossed salad on top.
1. To make the vinaigrette, in a screw-top jar with a tight-fitting lid, combine all the dressing ingredients and shake vigorously until thoroughly blended.
2. To assemble the salad, use a large mixing bowl
3. Combine the turkey, cucumber, radishes, olives and cheese in the bowl.
4. Pour the dressing over and toss using 2 large mixing spoons or by tossing the bowl.
SERVING
5. On cold salad plates, make a bed of spinach leaves and heap the tossed salad on top.
Chef
