Honey-Tarragon Turkey and Grape Salad
(from Linda Lu’s recipe box)
Can be refrigerated up to three days
Source: Herald Tribune
Ingredients
- 2 tbsp apple cider vinegar
- 1 tbsp hone, or more to taste
- 1 tbsp chopped tarragon
- salt
- freshly ground black pepper
- 3 tbsp olive oil
- 1/4pound (about 3/4 cup) green seedless grapes, large ones cut into quarters, smaller ones cut in half
- 1/4 pound red seedless grapes, ditto above
- 2 oz sweet onion, cut into 1/4" dice (1/2 cup)
- l large rib celery, cut inmto 1/4 " dice
- 12 oz cooked boneless, skinless turkey breast, cut into 1" strips
Directions
-
Combine the vinegar, honey, tarragon and salt and pepper to tasted in a large bowl. Slowly whisk in the oil to form and emulsified dressing. Add grapes, onion, celery and turkey. Toss to coat evenly. Taste and adjust seasonings as needed by adding salt, pepper and/or honey. Let sit 20 minutes before serving. Cover and refrigerate up to three days.