Indigenous chef and restaurant owner Steve Phelps has visited many farms and seen a lot of food operations, but something about watching Paul Willis handle a baby hog in September felt different. O...
- ¼ cup sugar
- ¼ cup white vinegar
- ¼ cup cooking oil
- 2 tablespoons mayonnaise
- 2 cups diced turkey
- 4 cups shredded lettuce (or cabbage)
- ½ cup cranberries (or cranberry sauce)
- ½ cup celery, diced
- ½ cup toasted nuts, chopped
Mix first 4 ingredients together in a large bowl until combined thoroughly. Then add the remaining ingredients and toss until mixed well.
About this recipe
Recipe courtesy of Hyatt Executive Chef Kory Foltz