You are here: Home » Recipes » Grilled Turkey Salad with Dijon Mustard Dressing Grilled Turkey Salad with Dijon Mustard Dressing Recipe by National Turkey Federation Yield 4 servings This salad features grilled turkey breast, cherry tomatoes, mushrooms and red peppers with a homemade Dijon dressing for a healthy and satisfying meal. The National Turkey Federation PrintEmail Ingredients Homemade Dijon Dressing:1/3 cup white wine vinegar1 1/2 teaspoons prepared Dijon-style mustard1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced1/2 teaspoon sugar -- Salt and pepper to taste2/3 cup salad oilSalad:1 pound turkey breast tenderloins or cutlets, grilled12 to 16 -- cherry tomatoes, cut in half12 to 16 small mushrooms, cut in half1 small red onion, peeled, thinly sliced, separated into rings1 medium sweet red pepper, cored, seeded and cut into long thin strips1/2 cup parsley, coarsely chopped1/3 to 1/2 cup Dijon mustard dressing4 cups torn mixed salad greens, chilled and divided -- Coarsely ground black pepper Instructions To prepare dressing, whisk the first 5 ingredients listed above in a small bowl. Gradually whisk oil into mixture until thickened and thoroughly blended. Store covered in an airtight container in the refrigerator for up to 1 month. To prepare salad, with a sharp knife, cut grilled turkey across the grain into 1 1/2 x 1/4-inch strips. In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsley. Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly. Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates. Spoon turkey mixture onto lettuce-lined plates, dividing evenly. Sprinkle each salad lightly with coarsely ground black pepper. Recipe courtesy of Cargill.