Turkey Salad with Mustard Walnut Vinaigrette

1 lb thin green beans, tipped
1½ lbs DLM DLM All Natural Oven Roasted Turkey Breast , cut into 1-inch cubes
1 cup dried cranberries
1 cup walnut pieces, toasted
3 shallots, finely chopped
1½ Tbsp honey mustard
1½ Tbsp whole grain Dijon mustard
3 Tbsp Aunt Mary's Italian White Wine vinegar
½ cup roasted walnut oil
1½ Tbsp fresh tarragon leaves, chopped
Sea salt and freshly ground pepper

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 3 to 5 minutes. Drain, shock with cold water, drain again, and pat dry. Combine turkey, cranberries, and walnuts in a large bowl. Add green beans and shallots. In a separate bowl, combine both mustards with the vinegar and whisk until smooth. Whisk in the oil and tarragon. Pour over salad, toss to blend, season with salt and pepper, and toss again. Serve at room temperature.

Makes 6 servings

Per serving: 521 calories; 33g total fat; 3g saturated fat; 61mg cholesterol; 754mg sodium; 28g total carbohydrates; 29g protein;

Allergy Warning: Contains other nuts