TURKEY CITRUS AVOCADO SALAD
 Field greens are topped with turkey, orange, avocado and red onion and a citrus mustard dressing.
Makes: 4 servings (3 cups each)
Ingredients
Dressing
• 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
Salad
• 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)
Directions
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.
Options:
Substitute 1 package (10 ounces) Butterball® Oven Roasted Turkey Breast Strips for leftover turkey, if desired.
Recipe courtesy of ButterBall.com
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