I present the primal turkey salad, a satisfactory treat for leftover turkey!
Canadian Thanksgiving has proven itself, once again, the perfect holiday for primal gluttony. We topped our turkey-fest off with an amazing paleo pumpkin pie and cups of excellent coffee. I’ll admit, I was walking slowly.
For years my favorite post-feast item was the perfect turkey sandwich; loaded with a mild, white onion, mayo and plenty of salt and pepper. Of course, the sandwich has lost its appeal entirely. In spite of the non-primal crowd contaminating my kitchen with loaves of gluten (hastily purchased when they got wind of my menu – grrrr), I was not even tempted. So, I needed to come up with a satisfactory alternative that celebrated the marriage of cold turkey and raw onion. I was going for a background with more interest and flavour than mayo and a bun. I’d say I’ve found it.
The cranberries carry a bit of sweetness to offset the raw onion and the dressing carries a tangy kick underscored by the herbs you’d expect with the richness of roasted turkey. This version is a recipe for one:
On a generous bed of mixed greens or fresh spinach, place
- 1 cup chopped, roasted turkey
- ¼ cup cranberries (I used dried)
- 3 slices of a mild, white onion (more or less as you desire)
In a small cup, prepare the dressing:
- 3 T white wine vinegar
- 2 T grapeseed oil
- 1 t poultry seasoning (or a combination of sage, thyme and rosemary)
- generous sprinkle sea salt
- generous sprinkle coarsely ground black pepper
Wisk the dressing together and pour over your salad. Enjoy!
Just for your amusement, the non-primal quote of the weekend (be sure to read aloud with an air of superiority).
“No thanks. I don’t eat all this greasy stuff. I survived the war years on porridge and mother’s rye bread. That’s what I eat. Sometimes for breakfast and supper. Porridge and good, dark rye bread. Why can’t I find your oats? And why are you out of bread?”