Turkey-cranberry sandwiches — gotta love ’em. I make them year after year, but when I’m entertaining, and still have lots of leftovers to use up, I want to push beyond the sandwich monotony with new flavors.
This year, I came up with a low-fat (hold the mayo!) turkey salad that is great all by itself or scooped onto slices of sourdough. For a really light lunch (and a pretty presentation), serve it in butter lettuce cups.
Read on for the recipe…
Sautéing the rosemary zaps the bitterness and brings out its
fragrance, so you can use more and the flavor will still be nice and
subtle. An extra bonus: Your whole house will smell wonderful.
- 4 cups cubed turkey, white meat only
- 1 cup chopped celery
- ½ cup walnuts or pecans, toasted
- 4 tablespoons Parmesan cheese
- 3½ tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 4 tablespoons rosemary (needles removed from sprigs; not chopped)
In a large bowl, combine turkey, celery, nuts, Parmesan cheese, 2 tablespoons olive oil and lemon juice.
Heat 1½ tablespoons oil in small sauté pan, and add rosemary. Fry
over medium heat until rosemary is crispy but not brown, about 1
minute. Transfer rosemary to a plate covered with a paper towel to
drain. Discard oil. Crumble rosemary and mix into salad. Season salad
with salt and pepper, and serve.