SMOKED TURKEY SALAD
This unusual salad is a perfect no cook entrée. It can be served on a lettuce cup
lunch or supper or as a sandwich on a good artisan bread. Make sure the counter person cuts the turkey in one piece so you can dice it. If you are making the salad ahead of time use the dried cherries as the apples will discolor. When I use apples I make the salad a day ahead of time and add the apples at the last minute before serving. Pink Lady apples seem to stay fresh looking for a fairly long time. You’re going to love the ease of making this and the fantastic taste.
1 cup pecans
1 pound hickory smoked turkey, cut into 1/2 inch dice
2/3 cup dried cherries or diced apples
2/3 cup celery cut into 1/4 inch dice
4 ounces bleu cheese crumbles
3/4 cup mayonnaise
1 teaspoon worchestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat oven to 350 degrees. Place the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes. Cool completely. Coarsely chop and set aside.
Combine the turkey, cherries or apples, celery, bleu cheese and pecans together; mix well. In a separate bowl, combine the mayonnaise, worchestershire, pepper and salt; mix well. Combine the two.
Note: This is best made the day before.
Yield: Approximately 6 cups or 6 servings.
© Copyright Helen S. Fletcher, 2010. All rights reserved.