Use up your leftover turkey in this big, hearty salad.
Ingredients:
3 cups (750 mL) shredded romaine lettuce
1 cup (250 mL) torn watercress leaves or arugula leaves, (optional)
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tbsp (30 mL) chopped fresh chives or green onions
Dressing:
2 tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
3 tbsp (45 mL) extra-virgin olive oil
1 cup (250 mL) torn watercress leaves or arugula leaves, (optional)
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tbsp (30 mL) chopped fresh chives or green onions
Dressing:
2 tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
3 tbsp (45 mL) extra-virgin olive oil
Direction:
Dressing: In small bowl, whisk together vinegar, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream.
Arrange romaine on large platter; top with watercress (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.
Arrange romaine on large platter; top with watercress (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.
No comments:
Post a Comment