Quarantine Cooking With Sally: Turkey Tenderloin And Apple/Celery Salad

Hope everyone is doing well and staying safe. Here is the recipe from the Facebook Live video we did today at 3. I went grocery shopping on Friday and got this turkey tenderloin, which if you get if fresh has can last a while in the fridge. This one has a sell by date of May 6! Also I bought celery to make tuna salad and now of course I have more than I need so this apple/celery salad is a good and yummy way to use up celery.

I hope you enjoy!

Turkey Tenderloin: Serves 4

Here is what you need:

1 package of turkey tenderloins (each pack has two)

1 TBS olive oil

1 TBS chopped fresh rosemary

1/2 cup dry white wine

2 cloves minced garlic

1 cup chicken broth

1 TBS dried basil

Kosher salt and pepper to taste

Here is what you do.

Heat oven to 400 degrees.

Coat a large baking dish with the oil. Salt and pepper the turkey tender and place in a large baking dish.

 In a separate bowl mix wine, broth, rosemary, garlic and basil together and pour over tenderloins. 

Cover in foil and allow to cook for 35 to 40 minutes.

Remove turkey from the dish set on a platter and cover with foil and let rest for 5 to 10 minutes. Slice and enjoy with the salad.

Apple/Celery Salad: Serves 8

Here is what you need:

1/4 cup fresh lemon juice (start with half the amount and add more if you think it needs it)

1/4 cup Dijon mustard

5 tsp honey

2/3 cup extra-virgin olive oil (again start with 1/3 and add as you think needed)

1 large bunch celery with leaves

2 large apples, peeled (or not), quartered and cored. Then cut each quarter cut into 2 wedges, then thinly sliced crosswise to make triangles.

3/4 cup walnuts, toasted then chopped (you can also use almonds or pecans or try something else)

Kosher salt and pepper to taste

Here is what you do:

Whisk lemon juice, mustard and honey in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water.

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat.

Serve and enjoy.

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