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