Salad With Turkey And Cranberry Dressing Food

CRANBERRY AND TURKEY SALAD

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

TURKEY SALAD WITH DRIED CRANBERRIES

Steps:

• To make the dressing: whisk together the dressing ingredients until smooth.
• Cover and chill until ready to use.
• To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours so that flavors will blend.
• To serve: line salad plates with butter lettuce leaves.
• Divide turkey mixture evenly among plates.

ZESTY TURKEY CRANBERRY SALAD

Steps:

• In a large bowl combine all the salad ingredients. In another bowl combine the dressing ingredients and stir thoroughly.
• Add the dressing along with some seasoning into the salad bowl. Stir until thoroughly mixed in then taste the mixture and adjust the seasoning if required.
• Refrigerate your cranberry turkey salad for 30 minutes, if possible, before serving.

HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD

Steps:

• TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
• Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
• TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
• Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
• Remove from heat; let cool. Toss rice with dressing.
• Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
• (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
• TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
• Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

CRANBERRY-CHUTNEY TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper. , In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne. , Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl.

CRANBERRY TURKEY SALAD RECIPE

Steps:

• In a bowl, place in shredded turkey.
• Add your onion, celery, and mayonnaise.
• Mix to combine then fold in dried cranberries and pecans.
• Place in an airtight container until you are ready to eat.
• Serve on 8 slices whole wheat bread

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

TURKEY SPINACH SALAD WITH CRANBERRY-RASPBERRY DRESSING

Steps:

• In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled., To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately.

CRANBERRY-TURKEY SALAD

Steps:

• Heat Classic Cranberry Sauce and orange juice in 1-quart saucepan over low heat, stirring occasionally, just until warmed; remove from heat.
• Arrange salad greens, turkey and orange segments on 4 individual serving plates. Drizzle cranberry dressing over salads.