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Rotisserie Turkey Breast Salad With Black Bean Vinaigrette

Rotisserie Turkey Breast Salad With Black Bean Vinaigrette comes together with Salad, Roasted Turkey Breast, Romaine Lettuce, Watercress, and Fresh Cilantro Leaves. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• Salad
• 4 oz
• 2 cup
• 1 cup
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 2

Method (preview)

1. 1

   Slice the turkey, then shred into bite-sized pieces.

2. 2

   Place in a serving bowl and mix well with most of the vinaigrette: reserve about 2 tablespoons.

3. 3

   Top with the lettuce leaves, watercress (mostly leaves), and cilantro; shredded carrot, squash and tomatoes.

4. 4

   Coarsely grate black pepper on top.

5. 5

   Drizzle the remaining (2 tablespoons) of the vinaigrette on top.

6. 6

   Do no mix.

7. 7

   Chill in the refrigerator for 1 or 2 hours.

8. 8

   To serve, remove from the refrigerator and toss.

9. 9

   Let stand at room temperature for 10 to 15 minutes.

10. 10

    Serve with a muffin or fruited quick-bread.

11. 11

    Serving Ideas: Lowfat (Krusteaz) Orange and Cranberry Muffins

12. 12

    NOTES: The taste sensation in this salad is the black bean vinaigrette -- a blend of olive oil and Asian black bean sauce, ginger, garlic, and mirin.

13. 13

    Tested by Pat Hanneman (Oct 1999)

14. 14

    We had this for lunch yesterday and it was special.