| | Turkey Salad
3/4 pound of turkey medallions
water to cover
1 onion, chopped
1 celery stalk, chopped
1 teaspoon of tarragon
1/3 cup of plain yogurt
1 tablespoon of mayonnaise
2 tablespoons of honey
juice and grated peel of 1 lime
freshly ground black pepper
2 ripe peaches, peeled and sliced
1 cup of green grapes, sliced
lettuce leaves
In a large skillet or medium saucepan place turkey medallions and cover with water. Add onion, celery, carrot and tarragon. Bring to a boil, cover, and turn off heat. Let it sit for 1 hour. Remove turkey from broth and cut into chunks. Refrigerate or freeze broth for another use.
Combine the yogurt, mayonnaise, honey, lime and freshly ground pepper. Toss with warm turkey. Refrigerate until chilled through. Add peaches and grapes. arrange salad on lettuce leaves. Serves 4 |
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