Turkey Slices with Vegetables and Mustard Vinaigrette

Tender turkey slices are presented with an array of vegetables. This is a meal that can be made ahead of time and served at room temperature.

Mustard Vinaigrette

1/3 cup white wine vinegar

1/3 cup Dijon mustard

1/4 cup olive oil

Salt and pepper to taste

1 Tbsp minced shallots

1/3 cup chopped fresh tarragon, dill, chives, or parsley

Vegetables

1 lb. asparagus spears

12 new red potatoes, quartered

1/2 lb. fresh green beans, trimmed

Turkey

1 pkg. (about 1 lb.) Boneless Turkey Breast Slices

1 Tbsp olive oil

1 Tbsp lemon juice

1/4 tsp cayenne pepper

In a medium bowl whisk together the vinegar and mustard. Gradually add the olive oil. Season with remaining ingredients and set aside. Cooked vegetables until crisply tender or to taste. Season with salt and pepper.

Meanwhile, in a 10-inch skillet, heat olive oil over medium high heat and stir in the lemon juice and cayenne pepper. Saute 4 turkey slices in olive oil for 2 minutes on each side or until lightly browned. Repeat with the remaining turkey slices. Arrange the turkey slices on a serving platter with the cooked, room temperature vegetables. Spoon over mustard vinaigrette.

Yield: 4 to 6 servings.