Chopped Turkey Salad With Grapes Food

GRAPE TURKEY SALAD

Steps:

• In several large bowls, combine the turkey, grapes, celery, pecans and onions. In a large bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and toss to coat. , Cover and chill for at least 4 hours before serving. Refrigerate leftovers.

CHOPPED TURKEY SALAD WITH GRAPES

Steps:

• Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
• Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
• Make a depression in the center of the lettuce mixture in the serving bowl. Mound the chicken mixture in the center and sprinkle with peanuts.

TURKEY SALAD WITH GRAPES

Steps:

• Gather the ingredients.
• In a bowl, combine the sliced grapes, celery, green onion, pecans (if using), turkey, and parsley (if using). Toss to blend ingredients.
• In another bowl, combine the ​lemon juice, 3/4 cup of the mayonnaise, and pepper; blend well.
• Stir the mayonnaise mixture into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
• Serve in sandwiches or on greens or romaine lettuce leaves for a lighter lunch salad.

CHOPPED TURKEY SALAD WITH GRAPES

Steps:

• Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
• Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
• Make a depression in the center of the lettuce mixture in the serving bowl. Mound the turkey mixture in the center and sprinkle with peanuts.

TURKEY SALAD WITH GRAPES & WALNUTS

Steps:

• Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
• Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
• When you're ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
• If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.