This salad has it all: turkey, crunchy vegetables and an irresistible homemade dressing. Turkey Spinach Mushroom Salad with Walnut Vinaigrette is impressive enough to be a go-to Holiday recipe, yet easy enough to make any day.
ounces cremini mushrooms
tablespoons canola oil
cups baby spinach leaves
cup chopped toasted walnuts
cup chopped cooked leftover JENNIE-O® OVEN READY™ Boneless Turkey Breast
medium Granny Smith apple, sliced
medium shallot, thinly sliced
cup cider vinegar
cup olive oil
tablespoon maple syrup
tablespoon Dijon mustard
teaspoon kosher salt
teaspoon freshly ground pepper
In large skillet, heat oil over medium-high heat. Sauté mushrooms 7 to 9 minutes or until browned. Let cool.
In large bowl, combine spinach, walnuts, turkey, apple and shallot.
In small bowl, whisk together vinegar, olive oil, maple syrup, mustard, salt and pepper.
Drizzle salad with desired amount of dressing.