Roasted Turkey & Arugula Sandwich and Fresh Greens Salad with Tomato Vinaigrette

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins



  • 2 slices bread
  • 2 slices roasted turkey
  • 1/4 avocado, sliced
  • 2 slices red onion
  • Handful fresh arugula
  • 1 Tbsp. mayonnaise


  • 2 cups fresh arugula and baby lettuce mix
  • 1 purple carrot, sliced
  • 2 Tbsp. Tomato Vinaigrette

Tomato Vinaigrette (Makes about 10, 2 Tbsp. servings)

  • ¼ cup water
  • 3 Tbsp. honey
  • 2/3 cup diced tomato with green chili
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • ¼ cup vinegar
  • ¼ tsp. each onion, garlic, black pepper and salt


Preparation Instructions

  1. Add dressing ingredients to a small stock pot, bring to a boil, reduce heat and simmer for five minutes; remove from heat, cool and blend in a small blender for smoother consistency.
  2. Toast bread; top one slice with turkey or Tofurkey, avocado, onion and fresh arugula. Spread mayo on second slice of bread; place, face down on top of fillings; slice diagonally.
  3. Place 2 cups arugula and baby lettuce mixture on a plate; top with sliced carrots and 2 Tbsp. tomato vinaigrette. Serve with sandwich.
  4. Refrigerate remaining tomato vinaigrette for another use (such as dipping your sandwich).


Recipe by Dawn Hutchins. 

Dan NehringArugula