Turkey-white bean salad & tomatillo-chipotle spread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | mayonnaise |
| 2.00 | tablespoon | white wine vinegar |
| 1.00 | tablespoon | olive oil |
| 1.00 | tablespoon | creole mustard |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pounds | cooked turkey meat; diced |
| 1 | (both white and dark meat) | |
| 1.00 | can | white beans - (15 oz); rinsed and drained |
| 1.00 | cup | grated carrots |
| ½ | cup | diced celery |
| 2.00 | tablespoon | chopped green onions |
| 1.00 | tablespoon | chopped parsley |
| 1.00 | recipe tomatillo-chipotle spread; see * note | |
Directions
* Note: See the "Tomatillo-Chipotle Spread" recipe which is included in this collection.
In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard. Season highly with salt and pepper. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley.
Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Serve with Tomatillo-Chipotle Spread. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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