TURKEY FRUIT SALAD
This salad is a great way to use leftover turkey. The fruit makes it refreshing, and the apples and toasted nuts give it a nice crunch. Just serve it with rolls or breadsticks to make a lovely lunch. -Mary Anne Mayberry, Fairmont, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mayonnaise, honey and ginger. Stir in the turkey, oranges, apple, grapes and pineapple. Cover and refrigerate for 1 hour. Sprinkle with pecans just before serving.
Nutrition Facts : Calories 280 calories, Fat 18g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
QUICK FRUITED TURKEY SALAD
During my spare time, I can be found in the kitchen...I love trying new recipes. In this turkey salad, fruit adds a little sweetness while sunflower kernels add special crunch.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine turkey, pineapple, grapes and celery. Whisk together oil, orange juice, lemon juice, parsley and seasoning blend in a small bowl. Pour over salad; toss to coat. Chill for 2 hours. Just before serving, add mayonnaise and sunflower kernels; mix well.
Nutrition Facts :
THANKSGIVING FRUIT SALAD
Seasonal fall fruits marinated in a bright citrus, herb and spice syrup make a fresh way to finish off your Thanksgiving dinner. The longer the fruits marinate, the deeper the flavors of the dish.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
- Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
- Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
- Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.
TURKEY FRUIT SALAD
"This salad is a great way to use leftover turkey after Thanksgiving dinner or anytime. The citrus fruits make it refreshing, and the apples and toasted nuts give it a nice crunch. Just add a basket of breadsticks or rolls to round out your lunch or light supper." From taste of home. Cooking time is chilling time.
Provided by Courtly
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine mayonnaise, honey and ginger. Stir in turkey, oranges, apple, grapes and pineapple.
- Refrigerate for 1 hour.
- Sprinkle with pecans just before serving.
Nutrition Facts : Calories 235.7, Fat 11.3, SaturatedFat 1.7, Cholesterol 30.4, Sodium 130.8, Carbohydrate 24.3, Fiber 2.1, Sugar 18.6, Protein 11.6
FRUIT & TURKEY SALAD W/POPPY SEED DRESSING
This is a favorite recipe from "Pillsbury Cool Cooking for Hot Days" issued July '97. We hardly get it on the plates before it's eaten! AND...it's versatile, so change the fruit, greens and dressing however you like!
Provided by Suellen Anderson
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine all ingredients except salad dressing; toss.
- Just before serving, pour dressing over salad' toss gently.
Nutrition Facts : Calories 105.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 25.7, Sodium 27.8, Carbohydrate 10.8, Fiber 2.5, Sugar 6.4, Protein 8.7
CURRIED SMOKED TURKEY AND FRUIT SALAD
Provided by Tarla Thiel
Categories Salad Dairy Fruit Nut Poultry turkey Vegetable No-Cook Quick & Easy Yogurt Lunch Cantaloupe Summer Bon Appétit Pasadena California
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
- Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.
TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
TURKEY SALAD WITH FRUIT
Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Wash the salad greens, let drain and refrigerate.
- Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
- In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
- On 4 plates, arrange the salad greens. Top greens with turkey salad.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 18 g, TransFat 0 g
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