This is a delicious earthy and hearty lunch salad. Perfect on a cool day and full of deep flavors. The turkey can be bought at the store (pre-roasted) usually found with the rotisserie chickens. A wonderful dinner if sided with a smoky tomato soup and a slice of nutty whole grain wheat bread and a slather of creamy sweet butter.
Recipe
Mushroom, Turkey and Greens Salad
INGREDIENTS
- 4 and 1 tbsp extra virgin olive oil, separated
- 1 clove garlic, grated to a pulp
- Juice and zest of one lemon
- 1 tsp Dijon mustard
- 2 cups chopped roasted turkey breast meat
- 3 cups assorted raw mushrooms, (white button, crimini, chanterelles, shitakes, oysters, trumpet, or hen of the woods)
- 1 tbsp butter
- 1 tsp thyme, chopped
- ¼ cup walnut pieces
- 4 oz crumbled goat cheese
- 5-6 oz mixed baby greens
- Salt and pepper
INSTRUCTIONS
- Start by mixing up the dressing. In a small jar or bowl, combine mustard, garlic pulp, lemon zest & rind, and 4 tablespoons of olive oil. Mix or shake until emulsified. Salt and pepper to taste. Taste by dipping a leaf of greens in. Set aside.
- In a large skillet, heat pan dry, and pan roast walnut pieces over a medium high heat for about 2 minutes. Set walnuts aside to cool and add remaining oil to the pan. Sauté the mushrooms in the pan with a sprinkle of salt and pepper and, after 2 minutes of cooking, add the thyme. Cook the mushrooms until they have a little color on them. When done remove from heat and assemble the salad.
- Toss turkey, mushrooms, and greens together with the dressing, to taste. As usual, taste as you dress until it is perfect and balanced. Plate the mixture. Top each salad with cheese and walnuts.