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Turkey Citrus Avocado SaladField greens are topped with turkey, orange, avocado and red onion and a citrus mustard dressing.

Makes: 4 servings (3 cups each)

• 1/2  cup  fresh orange juice
• 2  tablespoons  Wesson® Pure Canola Oil
• 1  tablespoon  Gulden's® Spicy Brown Mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground red pepper

• 1  bag (8 ounces) field greens salad blend
• 2  tablespoons  chopped fresh cilantro
• 1  orange, peeled, sectioned, halved
• 1  avocado, peeled, sliced
• 1/4  small red onion, cut into thin wedges
• 1-1/2  cups cubed leftover cooked Butterball® Turkey
• 1/4  cup  David® Pepitas Pumpkin Kernels, (optional)

Dressing: Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside.

Salad: Place lettuce in serving bowl or on large serving platter. Top with cilantro, orange, avocado, red onion and turkey breast strips. Drizzle with salad dressing. Top with pepitas, if desired.

Substitute 1 package (10 ounces) Butterball® Oven Roasted Turkey Breast Strips for leftover turkey, if desired.

Recipe courtesy of

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