Turkey Salad with Walnut and Cranberry (SICILY)

  • ½ cup barley vermicelli
  • Salt and pepper
  • ¼ cup dried cranberries or blueberries
  • ¼ cup of fresh orange juice
  • 2 teaspoons grated orange peel
  • 2 cups lettuce
  • 3 tablespoons of extra virgin olive oil
  • 4 teaspoons of apple cider vinegar
  • 1 diced, cooked turkey breast
  • ½ cup walnuts
  • 2 green onions, thinly sliced

 Boil the barley vermicelli in a small saucepan, cool and drain. In a small bowl, mix dried blueberries and orange juice and let the blueberries soak for about 10 minutes. In a large bowl, add the lettuce, olive oil, vinegar and a few pinches of salt. Blend the mixture into the lettuce leaves. Add the cooled barley vermicelli, orange juice and zest, turkey, walnuts, celery, and scallions. Season with pepper and mix.

ENJOY YOUR MEAL

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