Spinach Salad with Smoked Turkey and Green Apple Vinaigrette

By Chef-Proprietor Zov Karamardian
Culinary Setting
Meal Type
Smoked Turkey


1/2 Large Granny Smith apple, cored, coarsely chopped

1/3 c sherry vinegar

1/4 c apple juice

3 tbsp honey

3 tbsp minced shallots

1 tbsp whole grain Dijon mustard

2 tsp salt

1 tsp freshly ground pepper

2/3 c vegetable oil

1-1/2 lbs SMOKED TURKEY, cut into matchsticks

1/2 lb smoked Gouda, cut into matchsticks

1 Large Granny Smith apple, cored and cut into matchsticks

2 Each celery stalks, thinly sliced diagonally

1/2 Small red onion, very thinly sliced

10-oz fresh baby spinach, washed, drained and chilled

To Taste salt and freshly ground black pepper

2 Each plum tomatoes, seeded, finely diced

1-1/3 c walnuts, toasted, coarsely chopped

1 Each Red Delicious apple, cored and thinly sliced


Green Apple Vinaigrette

Process all ingredients, except the oil, in a food processor and puree.

With machine running, gradually blend in the oil in a thin stream.

Cover and reserve.

Turkey Salad

Toss turkey strips, cheese, apple, celery and onion in a large bowl with enough vinaigrette to coat lightly.

Toss the spinach in another large bowl with enough vinaigrette to coat lightly. Season spinach, to taste, with salt and pepper.


On each chilled plate, arrange a bed of spinach. Mound the turkey salad atop spinach.

Sprinkle tomatoes and then walnuts over each salad.

Garnish red apple slices around the salads and serve.