- 1/3 cup vegetable oil
- 3 tablespoons lemon juice
- 3 tablespoons white wine vinegar
- 2 to 3 tablespoons Dijon mustard
- 3 tablespoons minced red onion
- 3 tablespoons poppy seeds
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 to 2 teaspoons grated orange peel
- 1/2 cup finely chopped dried apricots
- 1/2 cup finely chopped dried figs
- 5 cups shredded cooked turkey or cubed fully cooked ham
- 4 celery ribs, sliced
- 4 ounces cheddar cheese, julienned
- 3/4 cup coarsely chopped pecans, toasted
- In a small bowl, whisk oil, lemon juice, vinegar, mustard, onion, poppy seeds, honey and salt. Stir in orange peel, apricots and figs; cover and let stand for 1 hour at room temperature. In a large bowl, combine turkey, celery, cheese and dressing. Refrigerate for several hours. Stir in pecans just before serving. Yield: 6-8 servings.
Originally published as Sweet and Savory Turkey Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p48
This recipe pairs well with a light white wine.
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