Turkey-white bean salad and tomatillo-chipotle spread

Yield: 8 servings

Measure Ingredient
½ cup Mayonnaise
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.

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