Sweet and Savory Turkey Salad Recipe

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Sweet and Savory Turkey Salad Recipe

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My mother found this recipe while searching for something different to serve at my bridal shower. The apricots and figs make the dressing unique and tasty.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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

  • 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
  1. 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

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