Turkey, Fennel and Cherry Salad

1. 1

   (To toast the pecan halves, spread them out on a baking sheet; bake in a preheated 350F oven until fragrant, about 8 minutes).

2. 2

   In a small saucepan, combine dried cherries and cider.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Reduce the heat and simmer for 3 minutes.

5. 5

   Remove from the heat and set aside.

6. 6

   In a large bowl, toss together the turkey, fennel, pecans and dill.

7. 7

   Mix in the cherries and any remaining cider liquid.

8. 8

   In a small bowl, whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve immediately or refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.