Ross Sveback: Elevating the Everyday

Although this is called Summer Turkey Salad, it certainly can be made at any time of the year.  I call it my summer turkey salad because I always use up my BOGO turkey from the holidays in the summer by slow roasting it in a countertop roaster at 200 degrees for 24 hours and it always comes out perfect for salads, soups or whatever!  I wait for the bird to cool off then I pull it apart and shred the meat with my fingers – super easy.

1 turkey breast, cooked and shredded
3 celery stalks, chopped
1 bunch green onions, sliced
1 – .5 oz. bag dried cherries
1 cup chopped pecans
2 tbsp dried basil
2 tbsp dried parsley
2 cups mayonnaise
2 cups sour cream
1/4 cup red, white wine or champagne vinegar
1/4 cup honey
1 1/2 tsp. pepper
1 tsp. salt

Batch of Spring greens mix for serving.

In a large bowl combine the turkey, green onions, cherries, and pecans – stir to mix well.

In a separate bowl, combine the mayonnaise, sour cream, basil, parsley, vinegar, honey, salt and pepper – stir well to combine and pour over the turkey.

8 ears corn, husked and kernels removed
4 tbsp butter
6 tbsp olive oil
4 garlic cloves, minced
1 tbsp thyme
1 bunch of green onions, chopped
1 pt. cherry tomatoes, halved
6 oz feta cheese, cubed or crumbled
4 tbsp fresh basil, chopped
Salt & pepper to taste

In a large frying pan, heat butter and half the olive oil. Add garlic and thyme, sauté for one minute. Add green onions and corn, sauté for 3-4 minutes. Remove from stove, pour into a bowl and set aside.

In a separate bowl mix together the other half olive oil, tomatoes, feta and basil.

Once corn mixture has come to room temperature, add tomato mixture – season with salt and pepper. Taste to adjust seasonings and serve.