Wisconsin Blue Cheese Turkey Salad
Dressing:
- ½ cup olive oil
- ½ cup chopped onion
- ¼ cup white wine vinegar
- ¼ cup honey
- 1 tablespoon hot pepper sauce
- 8 cups torn assorted salad greens
- 2 cups chopped cooked turkey or 8 ounces sliced turkey
- 1 cup (6 ounces) crumbled blue cheese
- 1 cup pecan halves
Instructions:
Wisconsin Gorgonzola cheese can be used in place of the blue cheese.
- For the dressing, in a blender or food processor, combine the oil, onion, vinegar, honey, and hot pepper sauce; purée.
- For the salad, toss the greens lightly with some of the dressing, to coat. Arrange the greens on a platter. Top with the turkey, blue cheese, and pecans; drizzle with additional dressing.