Turkey Citrus Avocado Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Makes 4 (3 cup) servings


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

11/2 cups cubed leftover cooked Butterball® Turkey

1/4 cup David® Pepitas Pumpkin Kernels (optional)

Directions:

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

2. 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.

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

Of course, when using leftover turkey, it's important to remember food
safety. "Wash your hands often, keep raw meats and ready-to-eat foods
separated, and promptly refrigerate cooked turkey to below 40 degrees
Fahrenheit within two hours after serving to discourage bacterial
growth," said registered dietician Jackie Newgent, spokesperson for
the American Dietetic Association/ConAgra Foods Home Food Safety-It's
in Your Hands program. Visit www.homefoodsafety.org.