Newport Salad Recipe
mixed greens topped with sliced roasted turkey, bacon, avocado, cherry tomatoes, red onions & shredded cheddar cheese, served with our creamy honey mustard dressing
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Ingredients
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Salad
Creamy Honey Mustard Dressing
Optional Garnishes
Method
Dressing
- 1
Prepare dressing
In a small bowl or jar, combine 0.25 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 2 tablespoons whole milk (or buttermilk), 0.5 teaspoon minced garlic, 0.25 teaspoon salt and 0.25 teaspoon black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust sweetness or acidity — add up to 1 teaspoon more honey if you prefer sweeter, or another 0.5 teaspoon vinegar for tang. Chill in refrigerator while assembling salad (at least 10 minutes) to let flavors meld.
Salad
- 2
Cook and prepare bacon
Cook 4 bacon slices until crisp using a skillet over medium heat (about 8–10 minutes) or in the oven at 400°F (200°C) for 15–18 minutes. Drain on paper towels and chop into bite-sized pieces. Reserve a small teaspoon of bacon fat if you want a hint of smoky flavor in the salad (optional).
- 3
Prepare turkey and produce
If turkey is cold from refrigerator, let sit 5–10 minutes to take the chill off, then slice thinly into bite-sized strips or ribbons (about 8 oz total). Halve 1 cup cherry tomatoes. Peel, pit and slice 1 avocado just before assembling to prevent browning; if desired, toss avocado slices with a squeeze of lemon to slow oxidation. Thinly slice red onion to yield about 1/4 cup.
- 4
Assemble the salad
Place 6 cups mixed salad greens in a large bowl or on a platter. Arrange sliced roasted turkey evenly over the greens. Scatter chopped crisp bacon, halved cherry tomatoes, sliced red onion and avocado slices over the top. Sprinkle 1/2 cup shredded cheddar cheese evenly. Season lightly with 0.5 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, or to taste.
- 5
Dress and finish
Drizzle the creamy honey mustard dressing over the salad — start with about 3–4 tablespoons and toss gently to coat, adding more (up to the full amount) if desired. Alternatively, serve dressing on the side. Garnish with chopped fresh parsley and lemon wedges if using. Serve immediately so avocado stays fresh and greens remain crisp.