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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.


  • 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


  • 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.

Categories: Misc. Salad  Salad 
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