Honey-Tarragon Turkey and Grape Salad
Ingredients:
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey, or more to taste
- 1 tablespoon chopped tarragon (about 1/4 ounce)
- Salt
- Freshly ground black pepper
- 3 tablespoons mild olive oil
- 1/4 pound (about 3/4 cup) green seedless grapes, large ones cut into quarters, smaller ones cut in half
- 1/4 pound (about 3/4 cup) red seedless grapes, large ones cut into quarters, smaller ones cut in half
- 2 ounces sweet onion, such as Mayan, Maui or Vidalia, cut into 1/4-inch dice (1/2 cup)
- 1 large rib celery, cut into 1/4-inch dice (about 2 ounces, 1/2 cup diced)
- 12 ounces cooked boneless, skinless turkey breast, cut into 1-inch strips
Directions:
Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.
Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post)
© 2012 The Washington Post Company
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