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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
On serving platter decoratively arrange assorted lettuce leaves; top
with turkey, leeks, chestnuts and bacon.
In cup or small bowl combine remaining ingredients and stir well to
combine; pour evenly over salad
MAKES 2 SERVINGS.
* Three cups assorted greens of your
choice may be substituted for the red leaf lettuce, radicchio, frisee,
and mache. |
