Turkey and Grape salad

Turkey and grape salad

Here is another cool, summer salad recipe.  This can be the main dish for a dinner, served with other cool, summer salads, or a nice light lunch.  Serve this on a bed of lettuce. For the Turkey, you can buy a couple of tenderloins and poach them the night before, drain, then put into the refrigerator.  Saves a lot of time the next day.

4 cups cold cooked turkey, cut into chunks

1 cup green seedless grapes

1 cup red seedless grapes

1 stalk celery, chopped

2 egg yolk

1 tsp. basil leaves

1/4 tsp. salt

1/4 tsp. pepper

1 tablespoon Dijon mustard

1 cup vegetable oil

1/4 cup freshly squeezed lemon juice

1/3 cup grated Parmesan cheese

Lettuce leaves

In a large bowl stir together the turkey, celery and grapes.  In a blender or food processor, combine all the rest of the ingredients, except oil, lemon juice and parmesan cheese .  Cover and combine on high until will blended.  With the blender still running, take off cover and slowly and 1/2 cup oil, then lemon juice, then finally the last 1/2 cup oil.  Blend until thickened.  Pour into a bowl and then add the Parmesan cheese.  Stir 1/2 cup of the dressing into the salad.  Chill at least 30 minutes. Serve on lettuce leaves and with the remaining dressing


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