TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
TROPICAL TURKEY & SPINACH SALAD
I originally had this salad while I attended a Pampered Chef party. This was a very pretty salad, and it had lots of flavor; especially the home-made salad dressing. My family loves this salad!! Prep time in making this salad is questionable.
Provided by Cindi M Bauer
Categories Low Cholesterol
Time 30m
Yield 4 Adult-size servings
Number Of Ingredients 13
Steps:
- For dressing - In a jar with a tight fitting lid, shake all the dressing ingredients together until blended. Cover, and chill the dressing in the refrigerate until ready to use.
- For salad - In a large bowl, add the salad ingredients, then add to individual salad bowls. Shake dressing vigorusly; pour desired amount of dressing over the salad bowls; tossing gently to coat.
- Sprinkle sliced almonds over the salad, if desired, and serve immediately.
- Serves: 4 (adult size servings).
- Note: Peaches and nectarines can be substituted for the mango.
Nutrition Facts : Calories 287.6, Fat 6.3, SaturatedFat 1, Cholesterol 23.8, Sodium 904.4, Carbohydrate 46.3, Fiber 2.6, Sugar 33.5, Protein 14.8
TURKEY SALAD
Steps:
- In a large bowl mix all ingredients together and serve.
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.
CRISPY TURKEY SALAD
Make and share this Crispy Turkey Salad recipe from Food.com.
Provided by Food.com
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cracklings Turkey:.
- Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
- Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
- Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
- Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary.
- NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad.
- For the salad:.
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.).
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.
Nutrition Facts : Calories 1130.3, Fat 77.7, SaturatedFat 15.2, Cholesterol 200.4, Sodium 483.6, Carbohydrate 34.2, Fiber 5.1, Sugar 17.4, Protein 77
TROPICAL TURKEY SALAD
This is the best Turkey Salad I have ever tasted! It is totally addictive! It can be eaten on a bed of greens or between slices of your favorite bread. It is best eaten after chilled in the refrigerator for a couple hours, but it can be eaten immediately after being prepared as well. Inspired by a newly adopted Zaar recipe.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix all ingredients together in a bowl.
- Place scoop on salad greens or use as filling between your favorite bread.
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