Turkey salad with orange and fennel
2 medium, navel variety
apple cider vinegar
½ tsp, or mustard powder
¼ tsp, freshly ground
1 head(s), coarsely chopped
uncooked fennel bulb(s)
1 medium, cored and cut into 1⁄4-inch-thick strips
cooked turkey breast with skin
½ pound(s), cut into 1⁄4-inch-thick strips
1 medium, beefsteak, coarsely chopped
uncooked red onion(s)
½ small, finely chopped
- Grate 2 teaspoons of zest from the oranges; set aside. Cut the peel and pith from the oranges; slice the oranges into 12 rounds; set aside.
- Whisk the olive oil, vinegar, fennel, mustard, salt, pepper, and orange zest in a small bowl.
- Toss together the lettuce and fennel in a salad bowl. Top with the turkey, tomato, and onion. Arrange the orange slices around the outside rim of the bowl. Drizzle the salad with the dressing. Toss just before serving. Yields about 3 cups per serving.