1/4 cup Orange Juice
1 1/2 Tbsp. Red Wine Vinegar
1 1/2 tsp. Poppy Seeds
1 1/2 tsp. Olive Oil
1 tsp. Dijon-Style Mustard
1/8 tsp. Pepper
5 cups Red Leaf Lettuce
2 cups Spinach Leaves
1/2 lb. Patuxent Farms® Honey Roasted Turkey Breast, Cut into 1/2 Inch Julienne Strips
10 1/2 oz. Mandarin Oranges, Drained

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1. Dressing: In a small bowl combine orange juice, vinegar, poppy seeds, oil, mustard and pepper. Set aside.

2. Salad: In a large bowl toss together lettuce, spinach, turkey and oranges. Pour dressing over turkey mixture and serve immediately.

Servings: 4

Recipe and Photo courtesy of the National Turkey Federation.