Turkey-White Bean Salad And Tomatillo-Chipotle Spread

Recipe Ingredients

1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Creole mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Cooked turkey meat - diced (both white and dark meat)
1		White beans - - (15 oz), rinsed and drained
1 cup	110g / 3.9oz	Carrots - grated
1/2 cup	55g / 1.9oz	Celery - diced
2 tablespoons	30ml	Green onions - chopped
1 tablespoon	15ml	Parsley - chopped
		Tomatillo Chipotle Spread
1 lb	454g / 16oz	Tomatillos, roughly chopped
1 teaspoon	5ml	Garlic - minced
1/2 teaspoon	2.5ml	Honey
		Salt
4		Chipotle en Adobo sauce
1 tablespoon	15ml	Adobo sauce
1/3 cup	5.3g / 0.2oz	Cilantro --chopped
6		Flour tortillas
8 oz	227g	Rare roast beef - thinly sliced
		Corn chips

Recipe Instructions

In a small bowl combine the mayonnaise, vinegar, olive oil, and Creole mustard. Season highly with salt and pepper.

In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley.

Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Serve with Tomatillo-Chipotle Spread.

Tomatillo-Chipotle Spread:

Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed.

Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds.

Spread the flour tortillas with a generous coating of spread.

Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping

Source:
ESSENCE OF EMERIL with Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.