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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
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