Ingredients

3 tablespoons cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
4 cups cooked, diced turkey
2 celery stalks, finely chopped

In a medium bowl whisk vinegar, mustard, salt and pepper together. Slowly whisk in olive oil. Add diced turkey and celery; toss to mix well. Serve turkey salad on your favorite bread for sandwiches, serve over salad greens, or fill avocado or tomato halves. Makes 4 servings.

Northwest Turkey Salad: Prepare turkey salad as above. Stir in 1 large red apple, cored and finely chopped, 1/4 cup finely diced red onion, 1/4 cup slivered toasted almonds, chopped, and 1/4 cup fresh chopped parsley. Serve over green leaf lettuce.

Florida Keys Turkey Salad: Prepare turkey salad as above. Stir in 1 large navel orange, peeled and coarsely chopped, 2 scallions, chopped, and 2 teaspoons grated orange peel. Serve salad over watercress.

Directions

New England Turkey Salad: Prepare turkey salad as above. Stir in 1/2 cup cranberry relish (or leftover cranberry sauce), 1/2 cup walnuts, toasted and chopped, and 1/4 cup raisins, optional.