Pistacho Turkey Supper Salad
Yield
Ingredients
Green onions, divided
1 clove Garlic, minced
¼ cup Olive or vegetable oil
1½ cups Julienne cooked turkey
½ cup Julienne sweet red pepper
¼ cup White wine vinegar or lemon juice
1 teaspoon Basil, crushed
¼ teaspoon Dry mustard
Salt and pepper to taste
4 cups Torn or sliced romaine or spinach
½ Avocado, sliced or cubed (optional)
½ cup Shredded Monterey Jack cheese
½ cup Chopped natural American pistachios
Instructions
Cut 2 green onions into 1-inch pieces. Sauté onions and garlic in oil until lightly browned; remove and discard. Add turkey and red pepper; sauté until heated. Add vinegar, basil, mustard, salt and pepper. Place romaine in salad bowl. Add hot turkey mixture; toss. Top with avocado, cheese, 2 remaining green onions, sliced, and pistachios.
American Pistachio Growers
