November 23, 2012
If your still up to your eyeballs in leftovers here’s a quick way to spiff up your post-turkey day sandwich. Try this turkey salad on dark, pumpernickel bread or even on a bed of greens along side of a glass of crisp, non-oaky white wine. How’s that for an easy and delicious instant football-fare upgrade? Cheers!
Makes approximately 3 cups
Salad:
2 cups roasted turkey breast, chopped
1 cup chopped celery
1/4 cup green onions
1/4 cup toasted pecans, roughly chopped
1/4 cup dried cranberries
1 tablespoon chopped fresh thyme
Dressing:
3 tablespoons mayo
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon red chili flakes
1/2 teaspoon salt
Garnish:
Sea salt
Small thyme leaves
Mix the ingredients for the dressing in a medium bowl and combine it with the salad ingredients. Serve immediately or store in the fridge until you are ready to eat. Right before serving, garnish with a sprinkle of sea salt and some thyme leaves.
