| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Poultry, Salads | 6 | Servings |
INGREDIENTS
| 1 | c | Light mayonnaise |
| 1/4 | c | Dijon mustard with seeds |
| 1/4 | c | Pure maple syrup |
| 2 | t | Prepared horseradish |
| **Salad** | ||
| 2 | Tart apples, unpeeled | |
| 1 1/2 | lb | Cooked turkey, preferably |
| white meat cut into 1/2" | ||
| cubes | ||
| 1 | c | Finely chopped celery |
| 1/2 | c | Chopped green onions, * see |
| note | ||
| 2/3 | c | Toasted pecans, coarsely |
| chopped | ||
| 4 | Reduced-fat bacon, such as | |
| turkey bacon crisp | ||
| drained and crumbled | ||
| 3 | T | Chopped fresh Italian |
| parsley divided | ||
| Salt and freshly ground | ||
| black pepper | ||
| Boston lettuce, red leaf | ||
| lettuce or spinach leaves |
INSTRUCTIONS
To make dressing: Combine ingredients in bowl and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate until needed.) To make salad: Halve and core apples. Then cut into paper-thin slices and cut slices in half. Place apples, turkey, celery, green onions, pecans, bacon and 2 Tablespoons parsley and dressing in large bowl and mix well. Season to taste with salt and pepper. (Salad can be prepared several hours ahead. Cover and refrigerate.) When ready to serve, line bowl or serving platter with lettuce or spinach leaves. Mound salad in center and sprinkle remaining 1 Tbsp parsley over top. NOTES : * Including 2 inches of green stems. To toast pecans, spread nuts on rimmed baking sheet. Bake at 350 degrees or until just lightly browned, 5 - 8 minutes. Watch carefully and stir once or twice. Remove, cool and chop. Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 425
Calories From Fat: 283
Total Fat: 32g
Cholesterol: 105.9mg
Sodium: 518.4mg
Potassium: 531.8mg
Carbohydrates: 8.3g
Fiber: 3.2g
Sugar: 3g
Protein: 27.9g