4 cups cooked turkey, cubed
1 1/2 cups celery, chopped
1 1/2 cups red cabbage, chopped
1 cup dried apricots, slivered
3/4 cup raisins
1/4 cup red onion, chopped
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons vegetable oil
1/4 cup Dijon mustard
1/4 cup honey
Grated zest (peel) of one small orange
Servings: 6
1. Whisk together vinegar, lemon juice, oil, mustard and honey. Add onion, orange zest and apricots. Let dressing sit at room temperature for about one hour.
2. In a large bowl, mix turkey, celery, cabbage and raisins. Pour dressing over salad and toss well to coat. Chill for several hours or overnight. Serve on a large salad plate or bowl lined with lettuce leaves.
1 1/2 cups celery, chopped
1 1/2 cups red cabbage, chopped
1 cup dried apricots, slivered
3/4 cup raisins
1/4 cup red onion, chopped
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons vegetable oil
1/4 cup Dijon mustard
1/4 cup honey
Grated zest (peel) of one small orange
Servings: 6
1. Whisk together vinegar, lemon juice, oil, mustard and honey. Add onion, orange zest and apricots. Let dressing sit at room temperature for about one hour.
2. In a large bowl, mix turkey, celery, cabbage and raisins. Pour dressing over salad and toss well to coat. Chill for several hours or overnight. Serve on a large salad plate or bowl lined with lettuce leaves.
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