1-2 heads Iceberg or Boston lettuce
2 Braeburn or Granny Smith apples, cut into narrow wedges
1/2 lb. roast turkey breast, cut into julienne strips
1/4 c. crumbled blue cheese
8 slices cooked bacon, drained & crumbled
3 green onions, sliced diagonally
1/4 c. vegetable oil
1 1/2 tbsp. red wine vinegar
1/2 tsp. tarragon, crumbled
3/4 tsp. caraway seed
1/4 tsp. sugar
White pepper, to taste

Remove outer leaves of lettuce and use to line salad bowl. Tear up enough lettuce to measure 1 1/2 quarts, and place in salad bowl. Arrange apples, turkey, blue cheese, bacon and green onions over salad. Combine remaining ingredients and drizzle over salad before serving. Makes

4 servings.

Submitted by: Karen LaValley