Hot and Sweet Turkey Salad
1 medium jalapeño pepper, chpped
2 tablespoons apricot jam
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
2 cups (about 8 ounces) diced leftover cooked BUTTERBALL® Turkey
1 stalk celery, chopped
- 1.Combine jalapeño, jam, vinegar and oil in small bowl; mix well.
- 2.Place turkey in salad bowl. Pour dressing over turkey. Just before serving, sprinkle with celery. Toss gently to combine.