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Mykonos Turkey Salad

Servings: 12

Ingredients

  • 1 pt. Olive oil
  • 8 oz. Red Wine Vinegar
  • 1 tbsp. Sugar
  • 2 tsp. Dried Thyme — crushed
  • 2 tsp. Garlic — minced
  • 1 tsp. Dried Oregano — crushed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 lbs. Fresh Spinach leaves — torn
  • 3 lbs. Rotisserie Turkey Breast — cut in 1/2 inch cube
  • 3 lbs. Tomato wedges
  • 1 1/4 lbs. Cucumber — sliced
  • 2 c. Feta Cheese — crumbled
  • 2 c. Greek or Rip Pitted Olives

Instructions

  1. Whisk together until well blended all ingredients to make the red wine vinaigrette.
  2. In a large bowl, combine spinach and remaining salad ingredients.
  3. Drizzle dressing over salad, toss well. Serve immediately.