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by Betty Rosbottom
If you have family or friends staying with you during this long holiday weekend, you are probably counting on using your roast bird to get more than one meal. That's the case at our house where post-Thanksgiving turkey appears in club sandwiches, in quesadillas, in potpies, and in countless other dishes. Sometimes I think my gang looks as forward to these leftover creations as they do to the golden fowl presented on Thursday.
Turkey, Bacon and Granny Smith Apple Salad is a delicious way to use some of the bird after the big feast. Bacon strips are tossed with a little brown sugar and oil, then roasted in the oven until caramelized. These strips, which are both sweet and salty, are combined with julienned turkey, thin apple slices and baby spinach, and coated with a simple cider and mustard vinaigrette. Toasted pecans and shaved white cheddar make tempting garnishes.
Serve some warm, crusty country bread with this special salad and leftover pumpkin pie for dessert, and you've got a delectable light lunch for out of town guests.
Turkey, Bacon and Granny Smith Apple Salad
6 slices bacon
3 tablespoons olive oil, plus extra for brushing on bacon
1 tablespoon light brown sugar
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 medium Granny Smith apple
2 1/2 cups roast turkey cut into julienne strips 1/2 inch wide by 2 to 3 inches long
6 ounces (1 package) baby spinach
1/2 cup pecans, toasted and coarsely chopped (see note)
3-ounce piece white cheddar
Arrange a rack at center position and preheat oven to 375 F
Brush bacon slices lightly with oil on one side, then sprinkle with half of the sugar. Repeat with other side of bacon slices. Arrange bacon on a foil-lined baking sheet and bake, turning two or three times, until browned and crisp, about 20 minutes (slightly longer if bacon is thick cut). Watch carefully so that sugar does not burn.
While bacon is in oven, whisk together vinegar, mustard, 1/2 teaspoon salt, several grinds of pepper, and 3 tablespoons olive oil in a salad bowl. Set aside.
Quarter apple lengthwise, and core and remove stem. Cut lengthwise into thin slices. Add apple slices and julienned turkey to bowl with dressing, and toss to coat well.
When bacon is done, remove, cool, and break into large pieces.
Add spinach to bowl with apples and turkey, and toss to coat with dressing. Taste and season lightly with more salt and pepper if needed. Mound salad on 6 individual salad plates or on a single platter. Sprinkle with bacon and pecans. Use a vegetable peeler and shave some cheese over salads or salad. (You probably won't need to use all of the cheese.)
Note: To toast pecans, spread on a rimmed baking sheet and bake in a preheated 350 degree oven until fragrant and lightly browned, 5 to 6 minutes. Watch carefully. Remove and cool.
Salad, Turkey, Bacon and Granny Smith Apple Salad, Thanksgiving
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Article: © Tribune Content Agency
"Turkey, Bacon and Granny Smith Apple Salad"
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