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Turkey Salad with Cranberry Mustard

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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!!!!!!

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