TURKEY SALAD WITH PEAR DRESSING
This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth., Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.
Nutrition Facts : Calories 364 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 232mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic exchanges
TURKEY-PEAR SANDWICHES
Pair off bread with pears, mixed greens, turkey, and cream cheese spread for tasty Turkey-Pear Sandwiches! Use bagels for round Turkey-Pear Sandwiches.
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spread bread slices with cream cheese spread.
- Fill with remaining ingredients to make 4 sandwiches.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 14 g
PEAR, BLUE CHEESE, WALNUT SALAD W/SMOKED TURKEY
Make and share this Pear, Blue Cheese, Walnut Salad W/smoked Turkey recipe from Food.com.
Provided by AZRT8871
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a large bowl, and stir with a whisk. Add turkey, grapes, celery, and pears, tossing well to coat. Arrange 1 cup greens on each of 4 plates; divide grape mixture evenly over greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons walnuts.
Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 39.9, Sodium 1015, Carbohydrate 25.5, Fiber 4.1, Sugar 16.8, Protein 17.8
QUICK CURRIED TURKEY AND PEAR SALAD
Steps:
- Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
- Wine suggestion: Bernadus Chardonnay 1997
TURKEY WALDORF SALAD
An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece. Chopped ripe pears are a great addition; this tasty salad can also be served on a bed of crunchy butter lettuce in place of the celery root.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
- To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
SMOKED TURKEY AND PEAR SALAD
This is a tasty change of pace from chicken and tuna salad with ingredients you already have on hand and goes together in a snap. Great in wraps! Add lettuce, onion, tomato, etc. to sandwich as desired.
Provided by little_wing
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine Dijon, mayo, and honey.
- Roll deli slices up and slice to make long strips. (I think the fancy name for this is "chiffonade" or some such.
- Combine turkey, bacon and pear.
- Dress with honey-Dijon sauce.
Nutrition Facts : Calories 217.1, Fat 9.3, SaturatedFat 2.2, Cholesterol 48.5, Sodium 1140.9, Carbohydrate 16.1, Fiber 1.9, Sugar 11.1, Protein 18.5
HERB AND PEAR GLAZED TURKEY
Provided by Sandra Lee
Time 3h40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Remove the turkey from the refrigerator 45 minutes before you are ready to cook it so that it can come to room temperature.
- Mix the butter with the seasoning packet. Reserve 2 tablespoons of the seasoned butter for the glaze and rub the remaining 6 tablespoons all over the turkey, inside and out, as well as under the skin. Cut the pear into quarters and put them into the cavity along with the herbs. Tie up the legs and put the turkey, breast side up, onto the rack in a roasting pan. Pour 1/2 cup water into the pan and roast for 2 1/2 hours, basting with the pan juices every 15 minutes, while you prepare the glaze.
- In a small pot over medium-high heat, add the pear nectar. Cook, stirring frequently, until the nectar is reduced by 1/3, about 10 minutes. Remove from the heat and stir in the reserved 2 tablespoons seasoned butter. When the turkey has cooked for 2 1/2 hours, start basting the turkey with the glaze every 15 minutes until the internal temperature is 165 degrees F in the thickest part of the thigh. If the turkey starts to brown too quickly, cover with a piece of aluminum foil. Remove the turkey from the oven, give it one last basting, and let it rest for 15 to 20 minutes before carving.
SMOKED TURKEY AND BLACK-EYED PEA SALAD
Steps:
- Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
- Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.
Nutrition Facts : Calories 318, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 43 milligrams, Sodium 1,047 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 23 grams
SMOKED TURKEY, BLACK BEAN, BELL PEPPER AND CORN SALAD
Steps:
- Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.
SMOKED TURKEY PASTA SALAD
I made a large version of this colorful pasta salad for a Super Bowl party, and all my guests loved it. They wanted to know what I put in it to make it taste so good. -Ana Colon, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion. , In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SMOKED TURKEY SALAD WITH BING CHERRIES AND HAZELNUTS
Categories Salad Leafy Green turkey Quick & Easy Mayonnaise Cherry Summer Hazelnut Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Mix turkey, green onions, celery, 1/3 cup mayonnaise and 2 tablespoons chopped thyme in medium bowl. Season salad with salt and pepper.
- Whisk oil, vinegar and remaining 1 tablespoon chopped thyme in small bowl to blend. Season with salt and pepper.
- Toss greens and vinaigrette in large bowl. Divide among plates. Add cherries and nuts to turkey. Place atop greens.
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