Turkey Salad
Source: Jacques Pepin "The Short-Cut Cook"
1 lb cooked turkey, white or dark
3/4 cup diced red onion
3 scallions, cleaned and rinsed (1/2 cup)
2 cloves garlic, minced (1 tsp)
3/4 cup mayonnaise
2 T cider vinegar
1 T Dijon mustard
1 tsp salt
1 tsp fresh ground black pepper
1 tsp sugar
1 T Worcestershire sauce
2 large, ripe tomatoes (1 lb), sliced thin
Watercress, for garnish
If the turkey meat is very cold, heat it in the microwave for 30-40 seconds to bring to room temp. Then shred it into narrow strips (it will absorb the dressing better than if you cut it in cubes).
Place the shredded meat in a bowl, and stir in the remaining ingredients except tomatoes and watercress. Arrange the tomato slices on individual salad plates, and mound the turkey on top. Garnish with watercress and serve. Or if you want sandwiches, omit tomatoes and fill pita breads with the turkey mixture.
6 servings