Week 16 – Chef Steve Pickell’s Turkey Salad

Here is Thornton Winery Chef Steve Pickell’s Turkey Salad Recipe. Enjoy!

Turkey Salad

12 Ounces diced Roast Turkey

1 Apple Sliced

1 Pear Sliced

1 Persimmon Sliced

6 ounces spiced or toasted walnuts

6 ounces cubed white cheddar cheese

4 ounces dried, cranberries or cherries

1 cup celery hearts with leaves thin sliced

Pomegranate Dressing

Combine 1st

3 ounces Pomegranate Syrup

1 Tbl Brown Sugar

1 ounce Apple Cider Vinegar

Whisk in 4 ounces Canola Oil

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