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Turkey-White Bean Salad And Tomatillo-Chipotle Spread

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Mayonnaise

  2. 2 tablespoons 30ml White wine vinegar

  3. 1 tablespoon 15ml Olive oil

  4. 1 tablespoon 15ml Creole mustard

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1 lb 454g / 16oz Cooked turkey meat - diced (both white and dark meat)

  8. 1 White beans - - (15 oz), rinsed and drained

  9. 1 cup 110g / 3.9oz Carrots - grated

  10. 1/2 cup 55g / 1.9oz Celery - diced

  11. 2 tablespoons 30ml Green onions - chopped

  12. 1 tablespoon 15ml Parsley - chopped

  13. Tomatillo Chipotle Spread

  14. 1 lb 454g / 16oz Tomatillos, roughly chopped

  15. 1 teaspoon 5ml Garlic - minced

  16. 1/2 teaspoon 2 1/2ml Honey

  17. Salt

  18. 4 Chipotle en Adobo sauce

  19. 1 tablespoon 15ml Adobo sauce

  20. 1/3 cup 5 1/3g / 1/5oz Cilantro --chopped

  21. 6 Flour tortillas

  22. 8 oz 227g Rare roast beef - thinly sliced

  23. Corn chips

Instructions Jump to Ingredients ↑

  1. In a small bowl combine the mayonnaise, vinegar, olive oil, and Creole mustard. Season highly with salt and pepper.

  2. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley.

  3. Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Serve with Tomatillo-Chipotle Spread.

  4. Tomatillo-Chipotle Spread:

  5. Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed.

  6. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds.

  7. Spread the flour tortillas with a generous coating of spread.

  8. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping

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