Turkey Salad
Ingredients| VINAIGRETTE DRESSING 1 tsp orange peel, grated 2 tbsp orange juice 1 tbsp rice vinegar 1 tbsp white wine vinegar 2 tsp soy sauce 1 tsp mustard, dijon 1/4 cup oil, peanut 1 tbsp sesame oil SALAD 6 cup turkey, cooked, shredded 1 bunch watercress 2 celery stalks 1/2 cucumbers, peeled & seeded 4 green onions |
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Trim green onions of roots and all but 3" of green. Cut celery,
cucumber, and green onions into 2-1/2" matchstick strips.
Make vinaigrette dressing: combine orange peel, orange juice,
vinegars, soy sauce, and mustard in bowl; whisk well. Slowly drizzle
in peanut and sesame oil, whisking constantly until dressing is
slightly thick.
In bowl, toss turkey with black pepper and 1/3 c dressing. Use more
dressing if desired. Reserve remaining dressing for another use.
To serve, arrange watercress on platter. Spoon dressed turkey onto
center. Arrange celerly, cucumber, and green onions decoratively over
turkey.
After heavy holiday meals, the freshness of this salad is a welcome
treat. Matchstick strips of crisp celery, cucumbers, and scallions
are easy enough to prepare with a sharp knife, and the results are
elegant and decorative when arranged atop the dressed turkey.
Nutritional values per serving: 266 calories, xx gm protein, x gm
carbohydrate, 14 gm fat, 48% of calories from fat, 80 mg
cholesterol, xx gm saturated fat, xx mg sodium
Source: Parade magazine, 11/93
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
[email protected], GT Cookbook echo moderator at net/node
004/005
Servings:
8
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