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@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.