Turkey and Blue Cheese Salad Recipe
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Featuring a pleasing combination of flavors and textures, this salad is dressed with a terrific tarragon and dijon mustard vinaigrette.
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1 bag or container of baby arugula - washed
1 cup celery - sliced thin
1/3 cup toasted almonds or pecans
1/2 cup craisins (optional)
1 apple of choice - diced, peeled or unpeeled
2 ounces (1/2 cup) crumbed blue cheese
2 teaspoons fresh tarragon - chopped
2 teaspoons Dijon mustard
2 tablespoons white balsamic vinegar
6 tablespoons olive oil
1/4 teaspoon kosher salt or more to taste
fresh ground black pepper
In a large salad bowl toss the baby arugula with the turkey, celery, almonds and apples.
Top with blue cheese.
In a small bowl, whisk together, vinaigrette ingredients.
Right before serving the salad, pour the dressing over and toss lightly.
Salt to taste.
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