Summer Turkey Salad with Lemon Dressing
By Christine Vartanian Datian
4 cups fresh turkey breast, diced
4-6 cups mixed greens, spinach, endive, Bibb or Romaine lettuce, washed, torn roughly
2 large stalks celery and tops, finely chopped
1 medium red or green apple, peeled and diced
1/2 cup chopped walnuts or pecans
1/2 small red onion, diced finely
1/2 medium red or yellow bell pepper, diced finely
1/2 cup scallions or green onions, chopped
1/4 cup parsley, minced
1/4 cup dried cranberries or cherries
1 teaspoon crushed dried rosemary or 1 teaspoon dried sage (to taste)
1/2 teaspoon Kosher or sea salt
1/4 teaspoon black or white pepper
Paprika
Roasted red peppers, fresh sliced beets, sliced avocado and red grapes as garnish
Lemon Dressing
1 1/2 cups plain white or Greek yoghurt
Juice of one large lemon
2 tablespoons buttermilk or milk
2 tablespoons tahini
1 tablespoon white wine vinegar
1 large garlic clove, mashed
1/2 teaspoon each lemon zest, minced parsley and celery salt
Olive oil
(Add more olive oil or lemon juice if dressing is too thick)
Preparation:
Mix all dressing ingredients in a blender until smooth about 1-2 hours before serving; cover and refrigerate.
Assemble salad ingredients in a bowl and toss with some of the dressing. Serve salad open-faced on your favorite toasted sourdough, rye, ciabatta, hard rolls or pita bread. Sprinkle with paprika and garnish with roasted red peppers, sliced beets, sliced avocado, and red grapes. Serve extra dressing on the side, if desired.
Serves 4.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian
