Here's my favorite way to use leftover smoked turkey.

Yield. 4 servings
Preparation time. 30 minutes

The Dressing
3 teaspoons honey
1/4 cup balsamic vinegar
1/2 cup dried cranberries
6 tablespoons extra virgin olive oil
Table salt and ground black pepper to taste

The salad
4 cups of lettuce chopped into bite-size bits
2 cups shredded cabbage, red or green
1 apple, cored and cut into bite-size cubes
1/2 cup smoked turkey meat, cut into bite-size cubes
1 1/2 cups crumbled blue cheese
1/3 cup slivered almonds or chopped walnuts
4 hardboiled eggs, sliced with a slicer or chopped coarsely

Do this
1) The dressing. Whisk all the ingredients together in a saucepan and warm over a low heat until the cranberries plump, about 5 minutes. Cool in the fridge.

2) The salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Do not let them burn; they can burn quickly if you walk away. Toss everything except the hardboiled eggs together and divide into four bowls. Top with the eggs and serve.

This page revised 10/14/08

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