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Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette

Scott Phillips

Servings: 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

Nutritional Information

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


  • 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.


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Reviews (1 review)

  • TheEarlofGrey | 11/26/2016

    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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