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Turkey, Fennel and Cherry Salad

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“This salad is best served on a bed of radicchio or red cabbage leaves. From the "Cherry Republic" catalog.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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. In a small saucepan, combine dried cherries and cider.
  3. Bring to a boil over medium-high heat.
  4. Reduce the heat and simmer for 3 minutes.
  5. Remove from the heat and set aside.
  6. In a large bowl, toss together the turkey, fennel, pecans and dill.
  7. Mix in the cherries and any remaining cider liquid.
  8. In a small bowl, whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it.
  9. Season with salt and pepper to taste.
  10. Serve immediately or refrigerate until ready to serve.

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