Turkey And Sweet Potato Salad Recipe
Ingredients
| Red currant jelly | 3 Tablespoon | |
| 1/2 cup Chicken Stock or low-sodium chicken broth | ||
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1/2 teaspoon dried rosemary or savory, crumbled, or poultry seasoning | ||
| Salt | 1/4 Teaspoon | |
| Cooked turkey | 12 Ounce, cut into cubes | |
| Sweet potato | 1 Large, cut into cubes | |
| 1 cup frozen corn kernels, rinsed under hot water and drained | ||
| 2 green onions, including tops, thinly sliced (1/4 cup) | ||
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.
Chef
