Yield: 8 servings
|2 tablespoons||White wine vinegar|
|1 tablespoon||Olive oil|
|1 tablespoon||Creole mustard|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1 pounds||Cooked turkey meat; diced|
|\N \N||(both white and dark meat)|
|1 can||White beans - (15 oz); rinsed and drained|
|1 cup||Grated carrots|
|½ cup||Diced celery|
|2 tablespoons||Chopped green onions|
|1 tablespoon||Chopped parsley|
|1 \N||Recipe Tomatillo-Chipotle Spread; see * Note|
* 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.