"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Turkey Chopped Salad Recipe

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This recipe for Turkey Chopped Salad, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, January 21, 2006


1/2 lb. raw bacon, chopped
2 T. to 1/4 c. Dijon mustard
1/4 c. sherry vinegar
1 to 2 T. honey
Salt & Pepper
1 lb. roasted turkey meat, diced
4 oz. Maytag blue cheese
4 large hard boiled eggs, thinly sliced
4 Roma tomatoes, cored, seeded and diced
1 med. avocado, peeled and diced
1 head iceberg lettuce, cleaned, cored and chopped
1/2 c. chopped green onions
1 c. flour
1 lg. red onion, cut into thin rings
1 T. finely chopped fresh parsley leaves

Preheat fryer. In a saute pan, over med. heat, cook the
bacon until crispy 6-8 min. Remove the bacon and
drain on paper towels. Whisk the mustard, vinegar, and
honey to taste into the bacon fat. Season with salt and
pepper. Set aside.

In large bowl, combine turkey, cheese, eggs, crispy
bacon, tomatoes, avocados, lettuce, and green onion.
Season with salt and pepper. Mix well.

Season flour with salt and pepper. Dredge the red
onion rings in the seasoned flour, coating completely
and shaking off the excess. Fry the onion rings until
golden brown, about 2 min. Remove and drain on
towels. Season with salt. Toss the lettuce with the
dressing. Season with salt and pepper. To serve,
mound a quarter of the salad in the center of each
serving plate. Pile the onions on top of each salad.
Garnish with parsley.

Personal Notes:
Personal Notes:
Another good leftover meal!




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