cup olive oil
cup balsamic vinegar
red wine vinegar
tablespoons DI LUSSO® Dijon mustard
cups baby arugula leaves
cups baby spinach leaves
Granny Smith apples, peeled, cored and julienned
small red onion, cut into thin wedges
pound JENNIE-O® Hickory Smoked Honey Roasted Turkey Breast, from the service deli, halved lenghtwise, cut into strips
cup glazed pecans
To make dressing, place olive oil, balsamic vinegar, red wine vinegar and mustard in jar; shake to combine.
To make salad, in large bowl toss arugula, spinach, apples, onion, turkey breast and dressing. Top salad with pecans.