Smoked Turkey Leftover Supper Salad
Here's my favorite way to use leftover smoked turkey.
Yield. 4 servings
Preparation time. 30 minutes
3 teaspoons honey
1/4 cup balsamic vinegar
1/2 cup dried cranberries
6 tablespoons extra virgin olive oil
Table salt and ground black pepper to taste
4 cups of lettuce chopped into bite-size bits
2 cups shredded cabbage, red or green
1 apple, cored and cut into bite-size cubes
1/2 cup smoked turkey meat, cut into bite-size cubes
1 1/2 cups crumbled blue cheese
1/3 cup slivered almonds or chopped walnuts
4 hardboiled eggs, sliced with a slicer or chopped coarsely
1) The dressing. Whisk all the ingredients together in a saucepan and warm over a low heat until the cranberries plump, about 5 minutes. Cool in the fridge.
2) The salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Do not let them burn; they can burn quickly if you walk away. Toss everything except the hardboiled eggs together and divide into four bowls. Top with the eggs and serve.
This page was revised 10/14/2008
| Homepage | Table of Contents | About Us | Newsletter |
| Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History | Weights, Measures, Conversions |
| Privacy Promise, Terms of Service, Other Legal Stuff | Advertising & Sponsorship Opportunities |
This site is brought to you by readers like you who support us with their membership in our Pitmaster Club.
Click here to learn more about benefits to membership in the Pitmaster Club.