INGREDIENTS
18 oz whole berry canned cranberry sauce
2 oz + 4 oz walnut pieces, lightly toasted
2 t apple cider vinegar
1 c fresh orange juice
1 c walnut oil
4 lbs yams, peeled and cut into ½-inch dice
4 lbs cooked meat turkey, cut into ½” pieces
½ lb celery, finely diced
4 oz B&R Farms California Dried Apricots
3/4 C fresh basil leaves, chopped
Salt and freshly ground black pepper, to taste
Optional: Bibb lettuce leaves, to garnish
DIRECTIONS
Puree cranberry sauce, 2 oz walnuts, vinegar, orange juice, and walnut oil in a blender until smooth and thickened. Set aside.
Steam yam cubes until just tender and easily pierced with the tip of a knife, about 8-10 minutes. Do not overcook. Remove, plunge into cold water and blot dry.
Combine yams with turkey, celery, apricots and walnut pieces in a large bowl. Pour in most of the dressing, add the basil and toss to blend well. Season to taste with salt and pepper; toss again, adding more dressing, if needed. Line platter or individual plates with lettuce and spoon mixture on leaves. Yield: 24- 8 oz portions