Turkey Salad

Recipe Ingredients

		Vinaigrette Dressing
1 teaspoon	5ml	Orange peel - grated
2 tablespoons	30ml	Orange juice
1 tablespoon	15ml	Rice vinegar
1 tablespoon	15ml	White wine vinegar
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Mustard - Dijon
1/4 cup	59ml	Oil - peanut
1 tablespoon	15ml	Sesame oil
		Salad
6 cups	1422ml	Turkey - cooked, shredded
1		Watercress
2		Celery stalks
1/2		Cucumbers - peeled and seeded
4		Green onions

Recipe Instructions

Trim green onions of roots and all but 3" of green. Cut celery, cucumber, and green onions into 2-1/2" matchstick strips.

Make vinaigrette dressing: combine orange peel, orange juice, vinegars, soy sauce, and mustard in bowl; whisk well. Slowly drizzle in peanut and sesame oil, whisking constantly until dressing is slightly thick.

In bowl, toss turkey with black pepper and 1/3 c dressing. Use more dressing if desired. Reserve remaining dressing for another use.

To serve, arrange watercress on platter. Spoon dressed turkey onto center. Arrange celery, cucumber, and green onions decoratively over turkey.

After heavy holiday meals, the freshness of this salad is a welcome treat.

Matchstick strips of crisp celery, cucumbers, and scallions are easy enough to prepare with a sharp knife, and the results are elegant and decorative when arranged atop the dressed turkey.

Source:
Parade magazine, 11/93

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