Tarragon Turkey Salad

This is a good recipe for using up leftover turkey. Cooked chicken would work as well. Using one pink and one white grapefruit make a lovely presentation. This salad is interesting because the dressing is quick simmered, then chilled before serving. From "The Great British Kitchen" by The British Food Trust.

• Ready In: 2 hrs 18 mins
• Serves: 4

Ingredients

• 7  ounces  chicken stock or 7  ounces  turkey stock
• 1  orange, zested and juiced
• 1  tablespoon fresh tarragon, chopped
• 1  tablespoon olive oil
• 1⁄2 tablespoon sherry wine vinegar
• 1  lb  cooked turkey, cut into thin strips
• 7  ounces  mixed salad greens
• 2  grapefruits, peeled and diced
•  fresh tarragon, for garnish

Directions

1. In a saucepan, heat stock, orange zest, orange juice, tarragon, oil, and vinegar; simmer 2 to 3 minutes, then chill in the refrigerator at least 2 hours.
2. Just before serving, arrange salad greens, turkey, and grapefruit in a serving dish; pour dressing on salad and toss well.
3. Garnish with tarragon sprigs.