Turkey Cashew Salad Food

CASHEW TURKEY SALAD SANDWICHES

Steps:

• In a bowl, mix the first 5 ingredients. Stir in turkey, celery, apricots and cashews., Line half of the bread slices with lettuce. Top with turkey mixture and remaining bread.

SMOKED TURKEY SALAD WITH GRAPES, CASHEWS AND SHERRY DRESSING

Steps:

• Mix together turkey, grapes, celery, cashews, onions and parsley. Add remaining ingredients and toss well. Serve with additional cashews as garnish.
• If possible, add dressing at the last minute to keep the celery and cashews crunchy.

CURRIED TURKEY WITH APPLE-CASHEW SALAD

Steps:

• Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
• Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
• Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.

CURRIED TURKEY SALAD WITH CASHEWS

Steps:

• Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
• Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

CURRIED TURKEY SALAD WITH CASHEWS

Steps:

• Preheat oven to 375°F
• Place turkey in baking pan.
• Brush turkey with oil.
• Sprinkle with salt and pepper.
• Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
• Cool.
• Remove skin and bones.
• Cut meat into 1/2-inch cubes.
• Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
• Add turkey, onions, celery and raisins; toss to coat.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover; chill.)
• Mix cashews into salad.

FESTIVE FALL TURKEY SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
• Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
• Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.