Apricot Thanksgiving Salad


18 oz whole berry canned cranberry sauce
2 oz+ 4 oz walnut pieces, lightly toasted
2 t apple cider vinegar
1 C fresh orange juice
1 C walnut oil
4 lbs yams, peeled and cut into ½-inch pieces
4 lbs cooked light or dark meat turkey, diced
½ lb celery, finely diced
4 oz B&R Farms California Dried Apricots
3/4 C fresh basil leaves or 1 ½ T dried basil, chopped
Salt and freshly ground black pepper, to taste
Bibb lettuce leaves, to garnish, optional


Puree cranberry sauce, 2 oz of walnuts, vinegar, orange juice, and walnut oil in a blender until smooth and thickened. Set aside.
Steam yam cubes in a strainer or steamer over boiling water until just tender and easily pierced with the tip of a knife, about 8-10 minutes. Do not overcook. Remove, plunge into cold water and blot dry.
Combine yams with turkey, celery, dried apricots and walnut pieces in a large bowl. Pour on most of the dressing, add the basil, and toss to blend well. Season to taste with salt and pepper; toss again, adding more dressing if needed. Line platter with lettuce. Yield: 24 (8 oz) portions