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Sonoma Modern American
From Executive Chef Tim Groody
Turkey Salad with Cranberry Mustard
1 cup chopped dried cranberries
½ cup chopped onions
1 bay leaf
½ cup cranberry juice
1 T red wine vinegar
½ cup Dijon mustard
2 T whole grain mustard
Bring cranberries, bay, onion and juice to a boil. Simmer 1 minute. Remove from stove and let cool. When cool add mustard.
For Salad
2 cups torn turkey
½ cup mayonnaise
2 stalks celery sliced
¼ cup cranberry mustard
1 T chopped parsley
1 tsp chopped rosemary
Combine. Season with salt and pepper. Add more mustard to your preference. Serve as a Panini or over baby lettuce. Enjoy!!!!!!
