2 tbsp canola oil
1/4 cup white vinegar
1 tbsp Dijon mustard
1 tsp dried basil
2 cups diced cooked turkey
1 pkg (10-oz) frozen green beans, thawed & drained
1 tomato, chopped fine
1 tbsp sunflower seeds
Make the dressing, using a wire whisk, by mixing the oil, vinegar, mustard, and basil in a small bowl; set aside.
In a separate bowl, combine the turkey and half of the dressing; toss gently to combine.
Toss the well-drained green beans with the other half of the dressing.
To serve: On four salad plates, layer the turkey, then beans, and tomato. Garnish each with a sprinkling of sunflower seeds.
1 tbsp Dijon mustard
1 tsp dried basil
2 cups diced cooked turkey
1 pkg (10-oz) frozen green beans, thawed & drained
1 tomato, chopped fine
1 tbsp sunflower seeds
Make the dressing, using a wire whisk, by mixing the oil, vinegar, mustard, and basil in a small bowl; set aside.
In a separate bowl, combine the turkey and half of the dressing; toss gently to combine.
Toss the well-drained green beans with the other half of the dressing.
To serve: On four salad plates, layer the turkey, then beans, and tomato. Garnish each with a sprinkling of sunflower seeds.
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