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Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette


Serves four.

I like this with Belgian endive, but romaine hearts work, too.

For the salad:
  • 2 cups 1/2-inch diced cooked turkey (about 12 oz.)
  • 1 cup thinly sliced celery hearts, including leaves
  • 1/3 cup toasted sliced almonds
  • 1 sweet apple (like Mutsu or Fuji), cored and cut into
  • 1/2-inch dice
  • 2 oz. creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about 1/2 cup)
  • 1 large Belgian endive, separated into spears
For the vinaigrette:
  • 2 tsp. finely chopped fresh tarragon
  • 2 tsp. grainy Dijon mustard
  • 2 Tbs. tarragon vinegar
  • 6 Tbs. olive oil
  • 1/4 tsp. kosher salt; more to taste
  • Freshly ground black pepper

In a large bowl, toss the turkey, celery, almonds, and apple. Add the blue cheese. In another bowl, whisk the vinaigrette ingredients; taste and adjust the seasonings. Pour over the turkey mixture and toss well; taste and adjust the seasonings. Serve with the endive spears on the side.

nutrition information (per serving):
Calories (kcal): 470, Fat (kcal): 33, Fat Calories (g): 300, Saturated Fat (g): 7, Protein (g): 32, Monounsaturated Fat (g): 20, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 4, Sodium (g): 490, Cholesterol (g): 75, Fiber (g): 6,

Photo: Scott Phillips

Delicious! One of our favorite ways to use leftover turkey. We add halved red grapes. Can also serve on romaine or iceberg lettuce as a tossed salad.

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