This recipe was in yesterday’s Washington Post, April 27, 2011.
When you’re looking for low-fat meats, turkey breast is a good choice and a nice alternative to chicken. Its flavor pairs especially well with tarragon.
Turkey tenderloins come trimmed and are quick and easy to cook. Brown them on the stove and finish in a 350-degree oven; that will take about 25 minutes from start to finish.
MAKE AHEAD: The salad can be refrigerated for up to 3 days.
Honey Tarragon Turkey & Grape Salad
Serves 4 – 6
2 Tbs apple cider vinegar
1 Tbs honey, or more to taste
1 Tbs chopped tarragon
Freshly ground black pepper
3 Tbs mild olive oil
3/4 cup green seedless grapes, cut into quarters
3/4 cup red seedless grapes, cut into quarters
1/2 cup sweet onion, cut into ¼” dice
1 large rib celery, cut into ¼” dice
12 oz cooked boneless, skinless turkey breast, cut into 1-inch strips
Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.
Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.