| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Salads, Vegetables, Turkey |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Yukon gold potatoes or small red new potatoes scrubbed |
| 2 |
md |
Cloves garlic peeled and coarsely chopped |
| 5 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Paprika |
| 2/3 |
c |
Olive oil |
| 1/3 |
c |
Finely chopped parsley |
| 1/4 |
c |
Finely chopped cilantro |
| 2 |
c |
Diced smokey turkey or chicken |
| 2 |
|
Jars (14oz) artichoke hearts drained and quartered |
| 1 |
|
Jar (2oz) green olives pimento-stuffed drained and chopped |
| 1 |
lg |
Rib celery; diced |
INSTRUCTIONS
1. Place the potatoes in a steamer basket, set over boiling water, cover
and steam 20 to 25 minutes, or until tender. Cool, peel and slice the
potatoes; place in a large bowl. 2. Place the garlic in a food processor
and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and
paprika. Process to blend. Slowly add the olive oil, processing until the
dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro,
smoked turkey, artichoke hearts, green olives and celery. Mix with the
dressing and refrigerate until ready to use. Note: For a vegetarian salad,
omit the smoked turkey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”