Ingredients
1 head bibb or Boston lettuce
1 pound (2-3 cups) roast turkey meat, cut into bite sized pieces
1 pound white button mushrooms, sliced*
1 (16 ounce) package fresh strawberries, trimmed and sliced*, reserve 3 large berries for dressing
Garnish:
4 tablespoons fresh chives or scallions, chopped
Dressing:
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 large strawberries
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cover 4 plates with lettuce leaves. Divide turkey pieces between plates. Place mushrooms on top. Then add sliced strawberries.
Place all dressing ingredients in a blender. Process until smooth. Drizzle over salad and garnish with chopped chives.
*A time saving tip – use your egg slicer to cut the mushrooms and strawberries into uniform slices.
Serves: 4
Place all dressing ingredients in a blender. Process until smooth. Drizzle over salad and garnish with chopped chives.
*A time saving tip – use your egg slicer to cut the mushrooms and strawberries into uniform slices.
Serves: 4
