SM O K ED T U R K E Y SA LA D W IT H O R A N G ES

1

5-oz.pkg.arugulaor

i. In a large bowl toss together arugula, sliced

babyspinach

turkey, sweet pepper strips, and cilantro.

12

oz. smoked turkey or

2

. For orange vinaigrette, in a screw-top jar

duck breast, sliced

combine oil, orange juice, honey, lemon juice,

1

medium red sweet pepper,

mustard, cumin, salt, and pepper. Cover and

cut in strips (icup)

shake well. Drizzle desired amount of

’4

cup fresh cilantro

vinaigrette over salad; toss gently to coat. To

/2

cup peanut oil or

serve, add orange sections to salad. Cover and

canola oil

refrigerate any remaining vinaigrette up to

2

/4

cup orange juice

weeks.

MAKES 4 SERVINGS.

Y

a

cup honey

3

Tbsp. lemon juice

1

Tbsp. Dijon-style mustard

1

tsp. ground cumin

’

/4

tsp.salt

Y

a

tsp. ground black pepper

4

oranges, peeled and

sectioned

< 4

C L IP A N D S A V E R E C IP ES IN Y O U R B E T T E R H O M E S A N D G A R D E N S ' N E W C O O K B O O K