Recipe: Gourmet Lite Turkey Salad

GOURMET LITE TURKEY SALAD

1 1/2 pounds Dietz & Watson Gourmet Lite Breast of Turkey, julienned
6 ounces Dietz & Watson presliced Prosciutto, julienned
1/2 pound Dietz & Watson Havarti with Dill, julienned
2 cups julienned cucumber
2 cups julienned mushrooms
2 cups julienned radicchio
1 cup diced roma tomatoes
1/2 cup Dietz & Watson Stone Ground Mustard
1/3 cup Dietz & Watson Horseradish Sauce
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh scallions
1 tablespoon finely chopped fresh tarragon
1 tablespoon stemmed and finely chopped thyme
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper to taste
Radicchio leaves, for serving
Fried rice sticks, for garnish (recipe follows)

Place the turkey, prosciutto, havarti, cucumber, mushrooms, radicchio and tomatoes in a large mixing bowl.

In a separate mixing bowl, whisk together the mustard, horseradish sauce and vinegar. Slowly drizzle in the olive oil, whisking constantly to form an emulsion. Gently whisk in the fresh herbs, salt and pepper.

Pour the dressing over the salad and toss gently to combine. Use individual leaves of the radicchio to form a bowl.

Place the salad in the leaf "bowls" and top with the fried rice sticks.

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FOR FRIED RICE STICKS:
1 cup vegetable oil, for frying
18 rice sticks

Heat the oil in a large saut pan over high heat to 350 F. If you don't have a thermometer, drop one piece of a rice stick in the pan. If it sizzles, then the oil is hot enough. Add the rice sticks, being careful to prevent splattering, and fry until golden brown, about 1-2 minutes. Remove the rice sticks from the oil with a slotted spoon and set on paper towels to drain.

Servings: 6
Adapted from Source: Walter Staib; Dietz & Watson