Turkey and Jicama Salad

The crunchiness of the jicama adds great dimension to this satisfying dish. Here, a tad of SchoolHouse Kitchen^® SweetSmoothHot Mustard enhances the dressing.

- ½ roasted turkey breast, sliced or cut in chunks
- ¼ jicama, peeled, cut in matchstick strips or small chunks
- 1 avocado, sliced
- l head of Romaine lettuce
- 4-6 tablespoons SchoolHouse Kitchen^® Poppyseed Vinaigrette Revival
- 1 tablespoon SchoolHouse Kitchen^® SweetSmoothHot Mustard

Decide whether or not you would like to have a composed salad on individual plates, perhaps for a more formal or elegant lunch, or a tossed salad in a large bowl. Cut up the turkey and jicama accordingly.

Break up the lettuce. Mix the Poppyseed Vinaigrette Revival and the SweetSmoothHot Mustard together. Pour the dressing mixture over the composed salad, or mix with all ingredients for a tossed salad.

Serves 6-8