1 pound dole® asparagus cooked cut into 2-inch pieces
0.3 teaspoon pepper black
4 medium brown mushrooms white sliced
0.3 cup canola oil
8 ounce dole® extra with garden vegetables
1 clove garlic minced
3 servings salt and ground pepper black to taste
1 tablespoon mayonnaise
2 teaspoons mustard dijon-style
0.3 cup dole onion red thinly sliced
1 teaspoon oregano dried crushed
0.5 teaspoon salt
3 tablespoons sherry wine vinegar
2 slices swiss cheese cut into thin strips
4 ounces turkey cut into thin strips
Equipment
bowl
whisk
Directions
Combine salad blend, vegetables from pouch, ham, cheese, asparagus, mushrooms and onion in large bowl. Toss with Cream Dijon Dressing, to taste. Season with salt and pepper, to taste.
Whisk together 3 tablespoons Sherry wine vinegar, 2 teaspoons Dijon-style mustard, 1 clove garlic, minced, 1 teaspoon dried oregano crushed, 1/2 teaspoon salt and 1/4 teaspoon black pepper in small bowl. Slowly whisk 1/4 cup canola oil and 1 tablespoon mayonnaise, until blended. Makes 1/2 cup.
