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    You are in: Home / Recipes / Turkey, Fennel and Cherry Salad Recipe
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    Turkey, Fennel and Cherry Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mercy's Note:

    This salad is best served on a bed of radicchio or red cabbage leaves. From the "Cherry Republic" catalog.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      (To toast the pecan halves, spread them out on a baking sheet; bake in a preheated 350°F oven until fragrant, about 8 minutes).
    2. 2
      In a small saucepan, combine dried cherries and cider.
    3. 3
      Bring to a boil over medium-high heat.
    4. 4
      Reduce the heat and simmer for 3 minutes.
    5. 5
      Remove from the heat and set aside.
    6. 6
      In a large bowl, toss together the turkey, fennel, pecans and dill.
    7. 7
      Mix in the cherries and any remaining cider liquid.
    8. 8
      In a small bowl, whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it.
    9. 9
      Season with salt and pepper to taste.
    10. 10
      Serve immediately or refrigerate until ready to serve.

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    Nutritional Facts for Turkey, Fennel and Cherry Salad

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 361.2
     
    Calories from Fat 208
    57%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.6 g
    18%
    Cholesterol 74.1 mg
    24%
    Sodium 287.2 mg
    11%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.3 g
    9%
    Protein 27.5 g
    55%

    The following items or measurements are not included:

    dried cherries

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