Turkey Salad with Worcestershire-Chutney Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them. Ingredients:
1 cup major grey's mango chutney |
1/2 cup peanut oil |
1/4 cup worcestershire sauce |
1/4 cup malt vinegar |
1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torninto bite-size pieces |
1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes |
1 1/3 cups crumbled stilton cheese (about 5 1/2 ounces) |
1 cup pine nuts, toasted |
Directions:
1. Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
2. Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.
|
|