Yield: 16 Establishment: School, Restaurant, Club Operation   Ethnicity: American   Meal Type: Salad   Preparation Method: Combine   Product Type: Cooked Turkey

Citrus Vinaigrette

1 Cup freshly squeezed orange juice

1/3 Cup red wine vinegar

2 Tablespoons poppy seeds

2 Tablespoons olive oil

1 Tablespoon Dijon mustard

1/2 Teaspoon black pepper

Combine orange juice, vinegar, poppy seeds, oil, mustard and pepper. Set aside.

Salad

20 Cups red leaf lettuce, washed, dried, chilled and torn

8 Cups baby spinach leaves, washed, dried, chilled and torn

2 Pounds COOKED TURKEY BREAST, cut into 1/2-inch julienne

40 Ounces mandarin oranges, drained

In large bowl toss together lettuce, spinach, turkey and oranges. Pour dressing over turkey mixture.

Garnish

As needed orange zest

Garnish with orange zest and serve immediately.

Chef: Chef Craig Scheuerman, CCC Restaurant: Stratford University, Falls Church, VA.

Nutrition Facts Calories 150   % Daily Value* Total Fat 3g Saturated Fat 0g Cholesterol 45mg Sodium 75mg Potassium 588mg Total Carbohydrate 13g Dietary Fiber 4g Sugars 9g   Protein 19g   Vitamin A 60% Vitamin C 80% Calcium 10% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4