CREAMY TURKEY SALAD
Turkey Salad is ideal to use leftover tukery meat, made with crunchy celery, apple, pecans, dried cranberries, and fresh sweet green grapes.
Provided by Catalina Castravet
Categories Main Course Salad
Time 30m
Number Of Ingredients 11
Steps:
- Prepare all the ingredients as stated above and combine them in a large bowl, stir well to combine.
- Refrigerate 30 minutes to one hour before serving.
- Garnish with a bit of chopped green onions and a boiled egg, if preferred so.
- Serve as a sandwich, over salad or as a wrap.
Nutrition Facts : Calories 579 kcal, Carbohydrate 43 g, Protein 25 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 318 mg, Fiber 5 g, Sugar 33 g, ServingSize 1 serving
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.
SWEET AND SAVORY TURKEY PANINI
Provided by Aaron McCargo Jr.
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Fill a pot with 2-inches of canola oil and heat it to 375 degrees F. Preheat the oven to 400 degrees F.
- Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
- Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
- In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
- Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
SWEET AND SAVORY SALAD
Couldn't decide what to eat so threw what I had in the fridge and pantry together, it turned out delicious!!! I recommend using Fresh Gourmet dried & sweet cranberries and glazed walnut pieces. The salad exceeded my expectations and was beautiful to boot. Enjoy! Food.com would not readily accept 'handfull' but that's what I used for each lettuce, cilantro, cress...
Provided by Babychops
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and rip lettuce, cress, cilantro and green onion, set aside in bowl.
- add diced avocado, apple and sliced cucumber.
- throw in the walnut pieces and cranberries.
- salt and pepper to taste.
- add dressings and toss.
- Enjoy.
Nutrition Facts : Calories 143, Fat 10, SaturatedFat 1.3, Sodium 10.7, Carbohydrate 14.3, Fiber 5.9, Sugar 6.4, Protein 2.6
SUMMER TURKEY SALADS
Tender turkey is treated to a yummy walnut coating in this dressy salad that just begs to be served outside. Add a cold glass filled with Arnold Palmer mix-lemonade and iced tea-and enjoy! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture., In a large skillet over medium heat, cook turkey in oil in batches for 2-3 minutes on each side or until meat is no longer pink. , Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips. , In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 271mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.
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