You may also like
Categories:
apple cider vinegar honey tarragon freshly ground black pepper olive oil grapes grapes sweet onion celery turkey breast
Viewed: 93 - Published at: 4 years agoIngredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey, or more to taste
- 1 tablespoon chopped tarragon
- Sale
- Freshly ground black pepper
- 3 tablespoons mild olive oil
- 1/4 pound (about 3/4/cup) green seedless grapes, large ones cut in quarters, smaller ones cut in half
- 1/4 pound red seeedless grapes, large ones cut into quarters, samller ones cut in half
- 2 ounces sweet onion
- 1 large rib celery, cut into 1/4-inch dice
- 12 ounces cooked boneless, skinless turkey breast, cut into 1 inch strips
Method
- Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.
- I use much less oil.
- Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.
