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Turkey Salad

From The Grove, Houston

By March 2008Comments

1 head Romaine lettuce, chopped
1 bunch watercress, chopped
1 pound roasted turkey breast, diced
2 roma tomatoes, pulp removed, diced
1/4 pound sugar snap peas, blanched and shocked
1 avocado, diced
1/4 pound provolone cheese, diced
1/2 cup green goddess dressing (recipe below)

Wash the lettuce and watercress. In a mixing bowl, toss together romaine, watercress and half of the green goddess dressing, Place on a serving platter. In the same bowl, toss together the remaining ingredients, place over the lettuces. Serve immediately. Serves 8.

Green Goddess Dressing

4 ea Anchovy
2 cups mayonaisse
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
1 tablespoon chervil, chopped
1 bunch scallion tops
2 tablespoon champagne vinegar
2 tablespoon chopped capers

Mix all ingredients in a food processor, season to taste.

Editor’s Note:
This recipe comes directly from The Grove. It has not been tested by Texas Monthly.

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