thai basil--turkey salad

thai basil turkey salad


  • 12 oz Dietz & Watson No Salt Added Turkey Breast sliced in ½ inch strips
  • 2 tbsp Dietz & Watson Dijon Mustard
  • 1 lemon for juice
  • 1 cup julienned jicama
  • 1/2 cup extra virgin olive oil
  • 1 small red onion, ¼ inch dice
  • 1 cup picked Thai basil leaves
  • 2 cups mixed greens
  • 1 cup julienned carrots
  • Salt and black pepper to taste
  • 2 green apples cored and sliced thin


  1. Divide the lettuce, Tai basil and mint among 4 bowls.
  2. In a large bowl, whisk together the D&W Dijon Mustard, lemon juice and olive oil.
  3. Add the green apple, carrots, and jicama and seasonings.
  4. Drizzle some of the veggies and dressing mixture over each salad. Top with D&W Turkey Breast.

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