Holiday Turkey Salad Food

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.

FESTIVE FALL TURKEY SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
• Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
• Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

LEFTOVER THANKSGIVING SALAD

Steps:

• Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

HOLIDAY TURKEY SALAD

Steps:

• Cook turkey breast until cooked through and set aside to cool, then chop into medium pieces.
• Combine celery and apples with Almonds Accents, dried fruit and parsley in a medium bowl.
• Add chopped turkey, salt and pepper, and Marie's Ranch dressing and mix well.
• Chill in refrigerator for 1 hour before serving.
• Toss with greens immediately before serving.