| 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 |
ts |
Prepared horseradish |
|
|
**Salad** |
| 2 |
sm |
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 |
sl |
Reduced-fat bacon (such as turkey bacon) crisp; drained and crumbled |
| 3 |
tb |
Chopped fresh Italian parsley; divided |
|
|
Salt and freshly ground black pepper |
|
|
Boston lettuce; red leaf lettuce or spinach leaves |
INSTRUCTIONS
DRESSING
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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