Turkey Veronique Salads
|Strawberries||1 Cup (16 tbs)|
|Mandarin orange sections||10 1⁄2 Ounce|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
|Belgian endive head/Boston lettuce leaves||2|
|Cooked smoked turkey breast/Plain turkey breast||12 Ounce, sliced|
|Buttermilk salad dressing||1 Cup (16 tbs) (Creamy)|
|Almonds||1⁄3 Cup (5.33 tbs), sliced|
Cut strawberries in half or drain mandarin oranges.
In a medium mixing bowl combine strawberries or oranges and grapes, then set aside.
Separate leaves of Belgian endive.
For the salads, line salad plates with Belgian endive and Bibb or Boston lettuce leaves.
Then arrange turkey and fruit on top.
Drizzle salad dressing over the salads.
Sprinkle with the sliced almonds.