Cool Lemon Turkey Salad Food

THE BEST LEFTOVER TURKEY SALAD

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

COOL LEMON TURKEY SALAD

Steps:

• Mix dressing, basil, lemon juice and lemon zest in large bowl.
• Add remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

TURKEY SALAD

Steps:

• In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

MCCALL'S COOKING SCHOOL DELUXE TURKEY SALAD

Steps:

• Wipe turkey with damp paper towels.
• In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use.
• Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill.
• Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer.
• Make radish roses and refrigerate in ice water to open "petals" -- at least an hour.
• Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
• To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

SECRET INGREDIENT LEFTOVER TURKEY SALAD

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately in a sandwich with lettuce and tomatoes or on lettuce leaves, if desired, or refrigerate, covered, until ready to serve.

CHUNKY LEMON GELATIN-TURKEY SALAD

Steps:

• Bring tomato juice and 3/4 cup water to boil in small saucepan. Add to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in lime zest, tarragon and remaining water.
• Refrigerate 1 hour or until slightly thickened.
• Add remaining ingredients; mix well. Spoon into 4 small serving bowls. Refrigerate 2 hours or until firm.

TURKEY RAMEN NOODLE SALAD

Steps:

• In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended., Break noodles into small pieces; place in a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.