This salad is wonderful for lunch the day after Thanksgiving

1 Pound Turkey (cut into medium size bite-size pieces)
1 C Dried Cranberries
8 Ounces Goat Cheese
1 Medium Sweet Onion (thinly sliced)
1 C Pistachios
4 C Romaine
4 C Arugula (or other spring greens)
4 T Pistachio Oil
2 T Sherry Vinegar
2 T Water

1.    Combine turkey, cranberries, goat cheese, onion, arugula, romaine, and ¾ cup of the pistachios.  Mix in a large bowl and set aside.

2.    Take remaining pistachios and puree in food processor.  Take puree and combine with pistachio oil, sherry vinegar, and water and whisk until mixture has emulsified.

3.    Toss salad with vinaigrette and serve immediately.

This entry was posted on Wednesday, June 3rd, 2009 at 10:46 am and is filed under 2 Legs, Dude Foods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.