1/3 cup Grey Poupon Dijon Mustard
1/4 cup Orange Juice and chopped Green Onions
2 tbsp vegetable oil and honey
1 tbsp soy sauce
1/2 tsp grated fresh ginger
4 cups mixed salad greens
1 and 1/2 cups blanched pea pods
1 can (11 oz.) mandarin orange segments, drained
1 can (5 oz.) can sliced water chestnuts, drained
8 ounce deli smoked turkey or chicken breast, cut into julienne strips
1 cup crispy Chinese noodles
In a small saucepan, over medium heat, heat mustard, orange juice, green onions, oil, honey, soy sauce and ginger for 2 to 3 minutes or until heated through; keep warm. On large serving platter, layer salad greens, pea pods, orange segments, water chestnuts, turkey strips and noodles. Serve salad drizzled with warm mustard dressing.
1/3 cup Grey Poupon Honey Mustard by be substituted for Dijon mustard; omit honey.
[Paul Bray, Anita's husband was a past Herron Island Board president.]