Turkey- White Bean Salad and Tomatillo-Chipotle Spread

Ingredients

Turkey-White Bean Salad:

• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon creole mustard
• Salt and pepper
• 1 pound cooked turkey meat, both white and dark meat, diced
• One 15-ounce can of white beans, rinsed and drained
• 1 cup grated carrots
• 1/2 cup diced celery
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley

Directions

In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard. Season highly with salt and pepper. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley. Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Yield: 8

Tomatillo-Chipotle Spread:

• 1 pound tomatillos, roughly chopped
• 1 teaspoon minced garlic
• 1/2 teaspoons honey
• Salt
• 4 Chipotle en Adobo sauce
• 1 tablespoon Adobo sauce
• 1/3 cup chopped cilantro
• 4 - 6 inch flour tortillas
• 8 ounces rare roast beef, thinly sliced
• Corn chips

Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds. Spread the flour tortillas with a generous coating of spread. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping. Yie