© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 pressed garlic cloves
1 c cider vinegar
1 tbsp salt
1 tbsp white pepper
1 tbsp sugar
1/2 tbsp dried oregano leaves
3 c salad oil
3/4-inch cubed OVEN ROASTED TURKEY BREAST 4 c
2 c chopped celery
2 Large hard-cooked eggs, qtered
As needed red ripe tomato wedges
As needed mayonnaise
As needed sliced almonds, toasted
Combine the first 6 ingredients in a 1-quart container and allow the flavors to blend for about 10 minutes.
Add salad oil to the vinegar mixture and shake vigorously, blending well.
Combine turkey and celery in a medium (non-metal) mixing bowl and pour the dressing over them. Stir to coat all surfaces.
Cover, chill and marinate, at least, 4 hours or overnight.
Drain excess marinade and discard.
For service: Line 4 chilled plates with lettuce. Divide the turkey mixture evenly and mound it atop lettuce.
Garnish each with 2 hard-cooked egg quarters, 2 tomato wedges and a dollop of mayonnaise.
Sprinkle with toasted almonds.