Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

• 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
• ¼ cup Red onion, chopped
• 2 cups Celery, diced 1/4 in. thick
• 1 tsp Garlic relish
• ½ cup
  Real Mayonnaise
• 1 tsp Black pepper, to taste
• 8 cupsMixed greens
• 1 tbsp Olive oil, for drizzling
• 1 tbsp Balsamic vinegar, for drizzling

Directions:

1. On a clean work surface, dice turkey into ¼ inch cubes.
2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
5. Drizzle with olive oil and balsamic vinegar, as desired.