Turkey Salad

Ingredients:

For Italian Dressing:

• 1/4 cup Lime juice/distilled White Vinegar
• 3 tablespoons Water
• 2 teaspoon granulated Sugar
• 1 teaspoon Garlic salt
• 1teaspoon Onion salt
• 1 teaspoon coarsely ground Black Pepper
• 2 teaspoon minced fresh Parsley OR 1teaspoon dried Parsley flakes
• 1/2 teaspoon minced fresh Basil OR 1/4 teaspoon dried Basil
• 1/2 teaspoon minced fresh Oregano OR 1/4 teaspoon dried Oregano
• 1/2 teaspoon minced fresh Thyme OR 1/4 teaspoon dried Thyme
• 1/2 cup Extra Virgin Olive Oil

Directions:

For Italian Dressing:

1. In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
2. Add oil and shake to mix.
3. Store covered in the refrigerator.

Ingredients:

For Salad:

• 4-5 Gluten Free Oven-Roasted thinly sliced Deli Turkey, cut into bite-size pieces
• 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
• 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
• 1/4 cup thin red Onion wedges
• 1/2 cup small baby Carrots, cut into small bite-size pieces
• 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
• 1 jalapeno/green chili, finely chopped
• 4 cups Romaine & Iceberg blend
• 1/4 cup Italian Dressing
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 teaspoon Black Pepper
• Salt

Directions:

1. In a large bowl toss Turkey, halved cherry Tomatoes, sweet Pepper, Onions, Beet, jalapeno, Salt and Pepper.
2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
3. Top greens with the above Turkey mixture.
4. Drizzle with dressing.