Ingredients
1/2
cup bottled creamy coleslaw dressing or ranch dressing
1
tbsp chopped fresh tarragon
1
6-ounce package baby spinach
12
ounces cooked smoked turkey, cut into 1/2-inch dice
1
cup halved cherry tomatoes
8
slices precooked bacon, chopped
1
cup packaged Parmesan croutons
Directions
1.
Mix dressing, lemon juice, and tarragon in small bowl. (Can be made 1 day ahead. Cover and refrigerate.)
2.
Toss spinach in large bowl with enough dressing to coat. Divide among 4 plates. Top each salad with turkey, tomatoes, and bacon. Sprinkle with croutons.
Columbus Restaurants
