Ingredients
Scale
For the salad:
- 2 cups cooked turkey breast, cut into bite-sized pieces
- 1 cup fresh blueberries
- 3/4 cup grape tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup blue cheese crumbles
- 1/4 cup chopped pecans
- 1/4 cup fresh mint leaves, torn
- 1/4 teaspoon ground black pepper
- 3 cups day old bread (like sourdough, baguette or crusty Italian bread), toasted and cut into bite-sized pieces
For the dressing:
- 2/3 cup fresh blueberries
- 1/3 cup canola oil
- 1 tablespoon champagne or white wine vinegar
- Juice and zest of one small lemon
- 1 teaspoon sugar
- Salt & pepper to taste
Instructions
- In a large serving bowl, toss together turkey, 1 cup blueberries, tomatoes, onion, blue cheese, pecans, mint and pepper. Add in bread pieces and gently mix together. Set aside.
- In a blender, add 2/3 cup blueberries, oil, vinegar, lemon juice, lemon zest and sugar. Blend well and strain. Add salt and pepper to taste.
- Pour about a third of the blueberry dressing over the turkey/bread mixture. Toss gently until thoroughly incorporated.
- When serving, pour remaining blueberry dressing in serving pitcher and place next to salad bowl so everyone can add extra dressing as they wish.