Spanish-Style Turkey Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Another great idea for leftover holiday turkey (in case you're tired of turkey sandwiches and pot pies). This comes together in a snap. This recipe is straight from Cook's Illustrated, though as you can see you can swap certain ingredients as you so choose.


Ingredients You'll Need

1/2 cup extra virgin olive oil
3 tbsp sherry or balsamic vinegar
10 oz jarred roasted red peppers, drained and diced medium (approx 1 1/3 cups)
1 small garlic clove, minced or pressed
1 small shallot, minced (approx 2 tbsp)
3 tbsp minced fresh parsley leaves
2 celery ribs, sliced very thin
1/2 cup roughly chopped pitted green olives
5 cups shredded roast turkey, room temperature
1/2 cup sliced almonds, toasted


Directions

Puree oil, vinegar, 2/3 cup roasted red peppers, garlic, 1/4 tsp salt and 1/2 tsp pepper in blender until smooth. Transfer to bowl.


Add shallot, parsley, celery, olives, and remaining 2/3 cup red peppers to vinaigrette; stir to combine.


Add turkey and toss gently to combine; let stand at room temperature for 15 minutes to meld flavors.


Adjust seasoning with salt and pepper and sprinkle with almonds.


Serve immediately.


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