Country turkey and grape salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked turkey; cut in 1-1/2\" pieces |
| 1 | cup | Seedless green grapes |
| 1 | cup | Seedless red grapes |
| 2 | Egg yolks | |
| 1 | teaspoon | Basil leaves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Country-style Dijon mustard |
| 1 | cup | Vegetable oil |
| ¼ | cup | Lemon juice |
| ⅓ | cup | Grated Parmesan cheese |
| 8 | Lettuce leaves | |
| Clusters of seedless red and green grapes | ||
Directions
SALAD
DRESSING
In large bowl stir together all salad ingredients. In blender or food processor combine all dressing ingredients EXCEPT oil, lemon juice and Parmesan cheese. Cover; blend on high until thoroughly combined. With blender still running, take off cover and slowly add ½ cup oil, lemon juice and remaining ½ cup oil. Blend until thickened (1 to 2 min.). By hand, stir in Parmesan cheese. Stir ½ cup dressing into salad. On platter or individual salad plates place lettuce leaves. Spoon turkey salad on lettuce; arrange clusters of grapes around salad. Serve with remaining dressing.
NOTES : The best made Parmesan-basil mayonnaise complements this and other salads.
Recipe by: Treasury of Country Recipes Posted to EAT-L Digest by Sean Coate <swcoate@...> on Jan 3, 1998