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Insalata di Tacchino
from the kitchen of Sharmagne Leland-St. John

1 head of Romaine lettuce
1 cup cooked turkey, cubed
1 cup Granny Smith apples, cubed
1 cup celery hearts, chopped
½ cup peanuts, shelled
¾ cups dried apricots, julienned
½ cup dried cranberries
Apricot dressing

Apricot Dressing:
2 teaspoons apricot preserve
½ cup extra virgin olive oil
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon pepper

In a glass bowl, whisk together the oil, vinegar
and the apricot preserves. When it is well blended
add the pepper and salt and whisk to combine.

Place all of the salad ingredients into the bowl and
toss well to coat.


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