| Green Apple Vinaigrette |
| 1/2 Large Granny Smith apple, cored, coarsely chopped |
| 1/3 Cup sherry vinegar |
| 1/4 Cup apple juice |
| 3 Tablespoons honey |
| 3 Tablespoons minced shallots |
| 1 Tablespoon whole grain Dijon mustard |
| 2 Teaspoons salt |
| 1 Teaspoon freshly ground pepper |
| 2/3 Cup vegetable oil |
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- Process all ingredients, except the oil, in a food processor and puree.
- With machine running, gradually blend in the oil in a thin stream.
- Cover and reserve.
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| Turkey Salad |
| 1-1/2 Pounds SMOKED TURKEY, cut into matchsticks |
| 1/2 Pound smoked Gouda, cut into matchsticks |
| 1 Large Granny Smith apple, cored and cut into matchsticks |
| 2 Each celery stalks, thinly sliced diagonally |
| 1/2 Small red onion, very thinly sliced |
| 10-Ounces fresh baby spinach, washed, drained and chilled |
| To Taste salt and freshly ground black pepper |
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- Toss turkey strips, cheese, apple, celery and onion in a large bowl with enough vinaigrette to coat lightly.
- Toss the spinach in another large bowl with enough vinaigrette to coat lightly. Season spinach, to taste, with salt and pepper.
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| Service |
| 2 Each plum tomatoes, seeded, finely diced |
| 1-1/3 Cups walnuts, toasted, coarsely chopped |
| 1 Each Red Delicious apple, cored and thinly sliced |
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- On each chilled plate, arrange a bed of spinach. Mound the turkey salad atop spinach.
- Sprinkle tomatoes and then walnuts over each salad.
- Garnish red apple slices around the salads and serve.
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