| Lemon Vinaigrette |
| 10 Ounces freshly squeezed lemon juice |
| 1/2 Cup yellow mustard |
| 1 Teaspoon sugar |
| 4 Cups extra virgin olive oil |
| To taste salt and freshly ground black pepper |
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- Combine lemon juice, mustard and sugar in food processor. Slowly pour in olive oil while processor is running.
- Season to taste with salt and pepper.
- Cover. Can be stored in refrigerator for up to 4 days.
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| Assembly and Service |
| 30 Ounces chopped romaine or mesclun greens, washed, dried and chilled |
| 5 Large ears super sweet fresh corn, kernels cut from ears |
| 2 Large ripe avocados, peeled and sliced |
| 5 Whole hard cooked eggs, shelled and cut in large chunks |
| 40 Pieces grape tomatoes, rinsed, dried and chilled |
| 2 Pounds BONELESS TURKEY BREAST, DEEP FRIED with skin removed and cubed into bite-size pieces |
| 10 Pieces TURKEY BACON, cooked crisp and chopped fine |
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- For each order: place 3 ounces salad greens in large salad bowl. Arrange 1/4 cup corn kernels, 3 to 4 slices avocado, 1/2 sliced egg and 4 tomatoes atop greens in long strips over the top of the greens, leaving the center free.
- Just prior to serving, warm turkey breast in foil in 350 degree F oven. Layer 3-ounces warm cubed turkey down the center of the salad. Sprinkle with crumbled bacon.
- Serve salad with lemon vinaigrette dressing in separate bowl.
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