| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Vegetables, Dairy | Main dishes, Salads, Chicken & t | 6 | Servings | |
INGREDIENTS
| 4 | c | Cooked turkey; cut in 1-1/2" pieces |
| 1 | c | Seedless green grapes |
| 1 | c | Seedless red grapes |
| 2 | Egg yolks | |
| 1 | ts | Basil leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Country-style Dijon mustard |
| 1 | c | Vegetable oil |
| 1/4 | c | Lemon juice |
| 1/3 | c | Grated Parmesan cheese |
| 8 | Lettuce leaves | |
| Clusters of seedless red and green grapes |
INSTRUCTIONS
SALAD DRESSING In large bowl stir together all salad ingredients. In blender or food processor combine all dressing ingredients EXCEPT oil, lemon juice and Parmesan cheese. Cover; blend on high until thoroughly combined. With blender still running, take off cover and slowly add 1/2 cup oil, lemon juice and remaining 1/2 cup oil. Blend until thickened (1 to 2 min.). By hand, stir in Parmesan cheese. Stir 1/2 cup dressing into salad. On platter or individual salad plates place lettuce leaves. Spoon turkey salad on lettuce; arrange clusters of grapes around salad. Serve with remaining dressing. NOTES : The best made Parmesan-basil mayonnaise complements this and other salads. Recipe by: Treasury of Country Recipes Posted to EAT-L Digest by Sean Coate <[email protected]> on Jan 3, 1998
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