Turkey-white bean salad and tomatillo-chipotle spread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Creole mustard |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | pounds | Cooked turkey meat; diced |
| (both white and dark meat) | ||
| 1 | can | White beans - (15 oz); rinsed and drained |
| 1 | cup | Grated carrots |
| ½ | cup | Diced celery |
| 2 | tablespoons | Chopped green onions |
| 1 | tablespoon | Chopped parsley |
| 1 | Recipe Tomatillo-Chipotle Spread; see * Note | |
Directions
* Note: See the "Tomatillo-Chipotle Spread" recipe which is included in this collection.
In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard. Season highly with salt and pepper. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley. Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Serve with Tomatillo-Chipotle Spread. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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