Smoked Turkey and Avocado Salad

INGREDIENTS:¼ cup Dijon mustrad
3 cups vinaigrette
12 California Avocados
1/3 cup lemon juice
3 gallons mixed lettuces
4 lbs., 8 oz. smoked turkey, cut into strips
1 ½ lbs. dried cherries or cranberries
24 prepared bread shells, 6 inch DIRECTIONS:Whisk mustard into vinaigrette; reserve. Just before service, cut avocados into chunks; toss gently with lemon juice. Reserve.

Per order: Toss 2 cups lettuce, ½ cup turkey or chicken, and 2 Tbsp. dried fruit with 2 Tbsp. reserved vinaigrette. Fold in ½ cup avocado. Mound on top of one warmed bread shell. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION