Food writers are always thinking a season ahead, so I’ve already gone over the prospective Valentine’s Day article with my editor at the newspaper. These discussions always reminds me of my Dad, who was a fabric buyer, and how he was writing orders for calico cotton in December and thick wool in July.
Still, it’s not even Thanksgiving. But this is how my mind works — I’m already contemplating turkey leftovers. We all love sandwiches the day after. But then I like to get more creative so I make up salads and stirfries for the rest of the meat. Here’s an easy salad recipe you can use for your leftovers.
Turkey Salad with Chickpeas and Orange Vinaigrette
- 5 tablespoons olive oil
- peel of half an orange cut into strips
- 2 cups cooked diced turkey
- 2 cups cooked chickpeas
- 1 cup thawed frozen peas or cut up cooked broccoli
- 3 tablespoons orange juice
- 2 teaspoons lemon juice
- 1-1/2 teaspoons grated fresh orange peel
- salt and freshly ground black pepper to taste
Combine the olive oil and orange peel in a small saucepan and cook over low heat for 10 minutes. Let rest for 30 minutes. Discard the peel. Place the turkey, chickpeas and vegetable in a bowl and toss to mix the ingredients. In another bowl mix the flavored olive oil, orange juice, lemon juice and orange peel and pour over the turkey mixture. Taste for seasoning and add salt and pepper to taste. Let rest for at least 10 minutes before serving.
Makes 4 servings