Turkey Salad with Strawberry-Pepper Vinaigrette

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Serves: 4

6 cups torn romaine
2 cups torn curly endive, chicory, or escarole
2 1/2 cups (12 oz) cooked turkey or chicken, julienne
2 cups kiwifruit, peeled, sliced (or star fruit)
1 1/2 cups (3 oz) enoki mushrooms
1 cup red cherry tomatoes and/or yellow baby pear tomatoes, halved

Strawberry-Pepper Vinaigrette
1 cup strawberries, fresh or frozen (thawed), cut-up
2 tablespoons red wine vinegar
1/8 teaspoon cracked black pepper

Mix lettuce and greens together and divide among four plates. Top each pile with turkey strips, kiwi, mushrooms, and tomatoes. In a blender container or food processor bowl, combine ingredients for vinaigrette. Cover and blend or process until smooth. Drizzle vinaigrette over salad and pass around a fresh pepper grinder for a garnish.




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