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CALIFORNIA DRIED APRICOT THANKSGIVING SALAD
18 ozs whole berry
canned cranberry sauce
2 ozs+ 4 ozs walnut pieces, lightly toasted
2 tsp apple cider vinegar
1 cup fresh orange juice
1 cup walnut oil
4 lbs yams, peeled and cut into ½-inch dice
4 lbs cooked light or dark meat turkey, cut into 1/2- inch dice
½ lb celery, finely diced
4 ozs B&R Farms California Dried Apricots
3/4 cup fresh basil leaves or 1 ½ tbs Dried basil, chopped
Salt and freshly ground black pepper, to taste
Bibb lettuce leaves, to garnish, optional
- Puree cranberry
sauce, 2 ozs of walnuts, vinegar, orange juice, and walnut oil in a
blender until smooth and thickened.Set aside.
- Steam yam cubes
in a strainer or steamer over boiling water until just tender and easily
pierced with the tip of a knife, about 8-10 minutes. Do not overcook.
Remove, plunge into cold water and blot dry.
- Combine yams with
turkey, celery, B&R Farms dried apricots and walnut pieces in a
large bowl. Pour on most of the dressing, add the basil, and toss to
blend well. Season to taste with salt and pepper; toss again, adding
more dressing if needed. Line platter with lettuce. Yield:24 (8 ounce)portions
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