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Turkey Salad

Type: Poultry, Turkey
Serves: 8 people

Recipe Ingredients

  Vinaigrette Dressing
1 teaspoon 5mlOrange peel - grated
2 tablespoons 30mlOrange juice
1 tablespoon 15mlRice vinegar
1 tablespoon 15mlWhite wine vinegar
2 teaspoons 10mlSoy sauce
1 teaspoon 5mlMustard - Dijon
1/4 cup 59mlOil - peanut
1 tablespoon 15mlSesame oil
  Salad
6 cups 1422mlTurkey - cooked, shredded
1   Watercress
2   Celery stalks
1/2   Cucumbers - peeled and seeded
4   Green onions

Recipe Instructions

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 celery, 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.

Source:
Parade magazine, 11/93

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