Turkey And Sweet Potato Salad Recipe
Ingredients
3 tablespoons red currant jelly
1/2 cup Chicken Stock or low-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon dried rosemary or savory, crumbled, or poultry seasoning
1/4 teaspoon salt, or to.taste
12 ounces cooked turkey, cut into 3/4-inch cubes (3 cups)
1 large cooked sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
1 cup frozen corn kernels, rinsed under hot water and drained
2 green onions, including tops, thinly sliced (1/4 cup)
8 romaihe or red leaf lettuce leaves (optional)
Directions
1 In a small saucepan, warm the jelly and stock over moderate heat for 2 minutes or until the jelly has melted. Whisk in the lemon juice, oil, rosemary, and salt.
2 In a large bowl, combine the turkey, sweet potato, corn, and green onions. Add the dressing and toss until well coated. Place 2 lettuce leaves on each individual plate if desired, and spoon the salad on top.
2 In a large bowl, combine the turkey, sweet potato, corn, and green onions. Add the dressing and toss until well coated. Place 2 lettuce leaves on each individual plate if desired, and spoon the salad on top.
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