Turkey, Fennel and Cherry Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This salad is best served on a bed of radicchio or red cabbage leaves. From the Cherry Republic catalog. Ingredients:
1 cup dried cherries |
1 1/2 cups apple cider |
5 -6 cups cooked turkey, coarsely shredded |
1 large fennel bulb, washed,trimmed,cut in half,cored and thinly sliced on the diagonal |
1 cup pecan halves, lightly toasted |
1 bunch dill, washed,patted dry,stemmed and minced |
1 cup mayonnaise |
1 tablespoon ground ginger |
salt and pepper |
Directions:
1. (To toast the pecan halves, spread them out on a baking sheet; bake in a preheated 350°F oven until fragrant, about 8 minutes).
2. In a small saucepan, combine dried cherries and cider.
3. Bring to a boil over medium-high heat.
4. Reduce the heat and simmer for 3 minutes.
5. Remove from the heat and set aside.
6. In a large bowl, toss together the turkey, fennel, pecans and dill.
7. Mix in the cherries and any remaining cider liquid.
8. In a small bowl, whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it.
9. Season with salt and pepper to taste.
10. Serve immediately or refrigerate until ready to serve.
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