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Shabbat Shalom

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Common
Cents

by Sharon Stein

LEFTOVER THANKSGIVING TURKEY RECIPES

•
COLORFUL TURKEY SALAD
Empire Kosher cooked turkey breast, diced
3 cups
Romaine lettuce
th head
avocado, peeled and sliced
1
grapefruit, peeled, seeded and sectioned
1
lemon juice, or fresh lemon pulp
3 Tbsp.
navel oranges, peeled, seeded and sectioned;
2
set juice aside for dressing _
red onion, thinly sliced
1
DRESSING:
light mayonnaise
1 cup
olive oil
2 Tbsp.
lemon juice
1 Tbsp.
Dijon mustard
2 tsp.
Orange juice •
4 Tbsp.
orange peel, finely chopped
3 Tbsp.
cayenne pepper, to taste
dash
On large platter, arrange leaves of washed lettuce, with stalks toward inside of
platter. Arrange slices of avocado and grapefruit in large ring on outside of
platter. Arrange orange and onion slices in-smaller ring inside the first ring.
Sprinkle lemon juice over rings. Add diced turkey breast to center of rings. In
a small bowl, combine mayonnaise, oil and lemon juice. Stir until well
blended. Add mustard, orange juice, peel, and pepper to taste. Mix until
dressing is well blended and flows easily. Drizzle half of dressing mixture over
turkey platter and serve remainder in separate bowl. Serves 8.315 calories per
6-ounce serving.
SIMPLE TURKEY SALAD
Empire Kosher cooked turkey breast, diced or slivered
2 cups
celery
2 stalks
eggs
2
onion
1 small
carrot
1
light mayonnaise
1 cup
white pepper
dash
dry mustard
1 Tbsp.
Cook eggs until hard-boiled, under cold running water, remove eggshells.
Dice boiled eggs and place in medium bowl. Add diced turkey breast, finely
dice celery and onion. Grate carrot, or chop finely. Mix ingredients together
thoroughly and add pepper and mustard. Add mayonnaise and mix until all
ingredients are blended evenly. Serve on lettuce leaves or sandwiches.
Seedless grapes, green pepper, pimentos, or ripe olives can be added for
variety. Serves 6-8.210 calories per 4-ounce serving.

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