Turkey and Blueberry Salad with Orange Dressing
Use the turkey leftovers from Thanksgiving or Christmas Holiday meal.
- 1/2 cup pistachios, coarsely chopped
- 2 cups blueberries, washed, drained and stems removed
- 1/2 teaspoon fresh tarragon, chopped
- Salt and freshly milled pepper to taste
- 2 cups wild and white rice combo, cooked and chilled
- 2 cups cooked turkey, julienned
- 1 head butter lettuce
- 1 orange, peeled, seeded and cut into segments
- Orange salad dressing (recipe below)
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Method
In a large bowl, combine blueberries, tarragon, salt and pepper to taste. Stir well,
cover and let stand for 15 minutes.
Add rice, turkey and pistachios.
Divide lettuce and orange segments among individual plates. Top each with the salad.
Salad dressing
- 1/2 cup orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh flat-leaf parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon vegetable oil
In a small bowl, whisk together orange juice, vinegar, parsley, thyme and oil.
Pour over the turkey-blueberry mixture and toss to combine.
Adapted from a recipe by the U.S. Highbush Blueberry Council.
Contributor: pat ciesla
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