2 longest celery stalks from heart of celery, mince celery to teeny tiny pieces
1 teaspoon curry powder
Zest of one lemon
Pinch black pepper (or to your taste)
2 Pinches chili flakes
2 scallions, chopped up to half the white part
2 Fuji apples sliced very thin, then cut in half, (leave red skin on) (slice with mandolin). Substitute with your favorite (or what's available) apples
1 endive, leaves separated, cut lengthwise, or cut your way.
1 cup Red seedless grapes cut in half
1 cup green seedless grapes, cut in half
1 cup (or more to your taste) chopped (candied) walnuts
2 cups Blue cheese dressing (see below)
Prepare all of the ingredients and put into a large salad serving bowl.
Next, prepare the dressing and put into a food processor. Pulse, until you get a well combined creamy dressing.
Pour the dressing over the contents of the salad bowl and toss until dressing is well combined with the salad ingredients.
Garnish with extra chopped candied nuts and/or well chopped chives
Serve with your favorite chilled white wine.
If I serve this turkey & fruit salad as the entr?e for guests, after Thanksgiving dinner, I like to keep the amount of work and time, down to a minimum. We start dinner with chilled white wine in a cozy corner near our koi tank, and a family favorite, warm French baguettes with European butter. My sister brings the baguettes and we warm them up, if not already warm. We love this part of the meal so much, we could easily stop here and make warm French bread or baguettes and butter with wine, the whole meal. I often serve shrimp with cocktail sauce, as well. When we move to the dining table, with our wine glasses, waiting on each small plate is a simple appetizer like salmon terrine or pate with more bread and butter. I either buy or make a very easy salmon pate, (made in advance). Then the ever popular turkey & fruit salad (more bread and butter) and more wine. For dessert, on a separate table, I get out all left-over desserts, like pecan and pumpkin pie, ice cream, etc. and let guests help themselves to dessert and coffee.
Blue Cheese Dressing
1/4 cup Kraft mayonnaise
1/4 cup almond milk
1/4 cup sour cream
1/3 cup blue cheese
1 teaspoon ground curry
1 pinch black pepper
1 pinch chili flakes
4 garlic cloves
Garnish: minced chives
Add all ingredients to food processor and pulse until you get a smooth creamy dressing. Pour over salad and toss. Sprinkle just a few minced chives on top of tossed salad, with a few chopped nuts.