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Turkey salad is a well-known way to serve leftover roast turkey; but
our version, with fresh leeks, chestnuts and bacon, is far from
humdrum. If you have the time, purchase fresh chestnuts and roast and
peel them yourself.
Ingredients
3 cups assorted mixed lettuce leaves (red leaf lettuce,
radicchio, frisee and mache) *
¼ pound cubed cooked turkey (2-inch cubes)
½ cup julienne-cut thoroughly washed leeks (white portion only),
matchstick pieces
3 small canned chestnuts (no sugar added), cut into halves
2 slices crisp bacon, broken into pieces
1/3 cup apple juice (no sugar added)
2 tbsp apple cider vinegar
2 tsp olive oil
Dash each salt and pepper
Method
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On serving platter decoratively arrange assorted lettuce leaves; top
with turkey, leeks, chestnuts and bacon.
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In cup or small bowl combine remaining ingredients and stir well to
combine; pour evenly over salad
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MAKES 2 SERVINGS
* Three cups assorted mixed greens of
your choice may be substituted for the red leaf lettuce, radicchio,
frisee, and mache. |
