Spinach and Turkey Salad

• 2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
• 1 6-ounce bag baby spinach
• 6 white or cremini mushrooms, thinly sliced
• 1 cup cooked wild rice
• 2 tablespoons chopped walnuts
• 1 to 2 hard boiled eggs (to taste), finely chopped (optional)
• 2 tablespoons chopped chives
• 1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 1 small garlic clove, pureed
• 13 cup extra virgin olive oil
• 2 tablespoons plain low-fat yogurt

1. Combine all of the salad ingredients in a large salad bowl.
2. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt.
3. Toss with the salad just before serving.

turkey, baby spinach, white, rice, walnuts, eggs, chives, fresh herbs, lemon juice, red wine vinegar, mustard, salt, garlic, extra virgin olive oil, yogurt

Taken from cooking.nytimes.com/recipes/1014352 (may not work)