Turkey Salad Recipe

Ingredients : serves 4

• 4 cups cooked turkey, chopped into bite-sized pieces
• 1 cup red onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup red bell pepper, finely chopped
• 1 teaspoon sea salt
• 1 cup vinaigrette
• Vinaigrette Ingredients
• ½ cup raw, organic apple-cider vinegar
• ½ cup freshly squeezed lemon juice
• 1 cup olive oil
• 4 tablespoons Dijon mustard
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• ½ teaspoon sea salt
• 4 to 6 drops stevia liquid concentrate
• 1 teaspoon xanthan gum (optional)

To make vinaigrette:

1. Blend first 8 ingredients, then slowly add xanthan gum if using.

To make turkey salad:

1. Toss all ingredients including vinaigrette together in a medium-sized mixing bowl.
2. Refrigerate several hours to marinate flavors.
3. Serve over a bed of mixed field greens.

Cranberry Relish With Pecans

NOTE: While this is not a strict BED recipe, we are posting it to accommodate the many requests we have received for holiday dishes. It is also delicious mixed with kefir and enjoyed as a dessert.

Ingredients : Yield 2 cups

• 1 tablespoon unsalted (sweet) butter
• 12-ounce package fresh cranberries
• 1 cup coarsely chopped pecans
• 1 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 3 tablespoons finely chopped orange rind
• 1 tablespoon finely chopped lemon rind
• 1 tablespoon cornstarch
• ¼ teaspoon cinnamon
• ¼ teaspoon white stevia powder

1. Heat the butter in a large skillet over medium heat. Add the cranberries and pecans, and saute for about 10 minutes or until the cranberries are soft.
2. Place the remaining ingredients in a small bowl and combine well. Add this mixture to the cranberry mixture, and stir gently.
3. Simmer the ingredients and continue cooking until the mixture thickens slightly.
4. Transfer the relish to a bowl and refrigerate for several hours before serving.