SECRET INGREDIENT LEFTOVER TURKEY SALAD
I'm a big fan of secret ingredients and my (not-so) secret ingredient for this turkey salad is...sugar! It sounds strange in a savory turkey salad, but it really ups the flavor profile. One taste and I guarantee you'll never go without it. So grab that surplus poultry and get your preferred carb (or crisp lettuce leaf) of choice ready for a turkey salad piled high with lettuce and tomato.
Provided by Kelly Senyei
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
TURKEY SALAD
Steps:
- In a large bowl mix all ingredients together and serve.
CHICKEN, SESAME AND QUINOA SALAD
This delicious, colorful salad is a great way to introduce whole grains to your kids!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the quinoa according to package directions, set aside to cool.
- Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
- Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams
TURKEY ALMOND SALAD
Our congregation was holding a luncheon at which I was helping, and we were supposed to use turkey left over from the church's Thanksgiving supper. Everyone liked this so much that-at another church luncheon-we cooked a turkey for the specific purpose of making my salad. -Donna Rear, Olds, Alberta
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients. Add the turkey, cabbage, celery and green onions; toss to combine. Cover and chill for several hours. Just before serving, add the chow mein noodles, almonds and sesame seeds; toss to combine.
Nutrition Facts : Calories 388 calories, Fat 25g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
TURKEY BARLEY SESAME SALAD
A flavorful main dish salad good for using up that little bit of extra leftover poultry. From the Barley Foods Council.
Provided by Molly53
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To cook pearl barley: In medium saucepan with lid bring 3 cups water to a boil.
- Add 1 cup pearl barley; return to a boil.
- Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
- Makes about 3 cups.
- (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. When ready to use, thaw and add to soups, stews, salads or casseroles for extra flavor and fiber.) To assemble salad: Drizzle salad dressing over hot cooked barley; toss gently to coat.
- Cover barley and refrigerate until cool.
- To assemble salad, drain mandarin oranges, reserving 2 tablespoons liquid.
- Combine mandarin oranges, 2 tablespoons reserved orange liquid, cooled barley, turkey, celery and green onions.
- Toss gently.
- Arrange salad greens on 4 dinner plates.
- Mound barley salad over greens.
- Sprinkle each serving with toasted sliced almonds, if desired.
Nutrition Facts : Calories 520.9, Fat 5.7, SaturatedFat 1.6, Cholesterol 49, Sodium 193.5, Carbohydrate 93.1, Fiber 18.2, Sugar 11.4, Protein 27.7
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TURKEY SESAME NOODLE SALAD RECIPE - TODAY
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- In a small bowl, add the grated garlic, ginger, sesame oil, cilantro, sugar, soy sauce, rice vinegar, lime juice and vegetable oil and whisk to combine well.
- In a medium skillet, add the oil, preheat it over medium high heat, add the oil, once it starts to ripple and get hot, add the turkey and cook it just to caramelize the edges and crisp it up a bit, just a couple minutes. Add the soy and garlic, cook for 2 more minutes then remove from the heat.
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- Blend all the ingredients together in a blender (or whisking in a measuring cup or bowl), then refrigerate it until you’re ready to use it.
- Chop the turkey deli meat, romaine hearts, spring greens, cabbage, carrots, green onion, and avocado (all of the salad ingredients) and place in a large serving bowl along with the sliced almonds.
- Drizzle desired amount of sesame ginger dressing over the salad and toss until everything is well-combined and coated in salad dressing. Serve and enjoy!
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