Pesto Turkey Salad

1 pre-baked taco shell bowl
1-1/2 Ounces spring salad mix
3/4 Ounces pre-sliced Provolone cheese
1 Teaspoon black olive slices
1 Ounces shredded Cheddar cheese
8 Rings jalapeno rings
2 1/8 Wedges red ripe tomatoes
4 Slices OVEN ROASTED TURKEY BREAST
1 Ounce prepared pesto dressing
1 Tablespoon almond slivers
To taste Italian dressing

Fill taco shell bowl with 1½-ounces chilled salad mix.

Cut Provolone cheese into ¼-inch strips and place on the left side of the salad.

Place olive slices on the left side of the salad, atop the Provolone.

Place shredded Cheddar cheese to the right side of the salad along with the pepper rings.

Place one tomato wedge (1/8 tomato) at the top of the salad and one tomato wedge at the bottom of the salad.

Stack 2 slices of oven roasted turkey breast flat on deli paper.

Squeeze ½ ounce pesto dressing across length of the turkey.

Roll the turkey tightly from one end to the other. Trim the ends and cut the roll into 3 round pieces. Do the other 2 turkey slices the same way. Place the six slices of rolled turkey/pesto in the center of the salad.

Sprinkle salad with almond slivers.

Add Italian dressing to taste.

Serves 1