Honey-Tarragon Turkey and Grape Salad 4.000

Deb Lindsey for The Washington Post

Nourish Apr 27, 2011

When you’re looking for low-fat meats, turkey breast is a good choice and a nice alternative to chicken. Its flavor pairs especially well with tarragon.

Turkey tenderloins come trimmed and are quick and easy to cook. Brown them on the stove and finish in a 350-degree oven; that will take about 25 minutes from start to finish.

Make Ahead: The salad can be refrigerated for up to 3 days.

Servings: 4 - 6

Yield: Makes 5 cups

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey, or more to taste
  • 1 tablespoon chopped tarragon (about 1/4 ounce)
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons mild olive oil
  • 1/4 pound (about 3/4 cup) green seedless grapes, large ones cut into quarters, smaller ones cut in half
  • 1/4 pound (about 3/4 cup) red seedless grapes, large ones cut into quarters, smaller ones cut in half
  • 2 ounces sweet onion, such as Mayan, Maui or Vidalia, cut into 1/4-inch dice (1/2 cup)
  • 1 large rib celery, cut into 1/4-inch dice (about 2 ounces, 1/2 cup diced)
  • 12 ounces cooked boneless, skinless turkey breast, cut into 1-inch strips


Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.

Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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