Recipe: Chopped Turkey Salad with Balsamic Vinaigrette

Chopped Turkey Salad with Balsamic Vinaigrette
Makes: 10 servings (1 cup each)

Dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
2/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Salad:
6 cups shredded iceberg lettuce
3 cups chopped leftover cooked Butterball Turkey
1/3 pound thinly sliced prosciutto, chopped
1/2 pound deli-sliced County Line Swiss Cheese, chopped
1 can (15 ounces) garbanzo beans, drained, rinsed
6 medium plum tomatoes, chopped
1 cup pitted ripe olives, sliced
8 green onions, thinly sliced (about 1/2 cup)
1/2 cup chopped fresh basil


Dressing:
Combine garlic, mustard and vinegar in small bowl. Gradually add oil, beating with wire whisk until well blended. Stir in Italian seasoning, salt and pepper.

Salad:
Combine lettuce, turkey, proscuitto, cheese, beans, tomatoes, olives, onions and basil in large bowl. Add 1/2 cup dressing; toss to coat. Serve with additional dressing, if desired.