Gina: Red grapes, chunks of provolone cheese, and crunchy almonds give this smoked turkey salad more personality than the old school mayo based options. For added color and crunch, toss the salad with a few handfuls of field greens, so they get coated in the creamy dressing. Serve this salad on soft whole grain sandwich bread or ciabatta rolls.
Recipe information
Yield
serves 6
Ingredients
1 1/4 pounds smoked-turkey breast, diced
Kosher salt
Freshly ground black pepper
1 cup chopped scallions
3/4 cup chopped celery
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 cup seedless red grapes, cut in half
8 ounces provolone cheese, cut into 1/2 inch cubes
1/2 cup sliced almonds, toasted and coarsely chopped
3 tablespoons chopped fresh flat leaf parsley
2 tablespoons snipped fresh chives
Preparation
Place the turkey in a medium mixing bowl and season with salt and pepper. Add the scallions, celery, mayonnaise, mustard, grapes, provolone, almonds, parsley, and chives, and fold together with a rubber spatula until well combined. Serve immediately, or cover with plastic and refrigerate until needed.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
