Turkey Mango Salad Food

TURKEY WALDORF SALAD

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.

TURKEY SALAD

Steps:

• Place the turkey in a large bowl.
• Add the celery, red onion and parsley to the bowl.
• In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, sugar, salt and pepper.
• Pour the dressing over the turkey mixture. Toss gently to coat, then serve.

TURKEY & MANGO SALAD

Steps:

• Grill or barbecue the turkey slices for 3-4 min. Let them cool. Cut the turkey into thin strips.
• In a small bowl mix together mango, tomatoes and onion.
• Make the vinaigrette: beat the lemon juice with olive oil, season with salt and pepper, add the mint and parsley finely chopped. Drizzle over the mango.
• Pour the mango salad over the turkey some minutes before serving.

MANGO SALAD RECIPE

Steps:

• Start with making the lime dill vinaigrette dressing. In a small bowl, whisk together all the ingredients well and let it rest for 10 minutes. *Cover and refrigerate it until you are ready to serve the salad.
• In a large bowl, add chopped lettuce, diced mangoes, sliced onions, diced cucumber, red pepper and cilantro. *At this point you can cover and refrigerate it if you wish to serve it later.
• Pour the prepared dressing over the salad and toss to combine. Serve immediately.

CURRY MANGO TURKEY SALAD

Steps:

• Place dressing ingredients in a small bowl and whisk until combined. Set aside until it is time to dress the salad. The dressing can be made a day ahead and stored covered in the fridge.
• Place turkey, celery, cashews, and green onions (scallions) in a large bowl.
• Add dressing to the salad ingredients and mix thoroughly.At this stage, the salad can be placed in the fridge for a couple of hours. Go to the next step when you are ready to serve the salad.
• Add mango and gently mix it through the salad until evenly distributed.Serve the curry mango turkey salad immediately.

TURKEY AND MANGO SALAD

Steps:

• To make curry dressing, combine all ingredients in a small bowl. Stir well.
• Place snow peas in a small heatproof bowl and pour over enough boiling water to cover. Stand snow peas for 30 seconds, then drain. Rinse under cold water, then drain.
• Arrange snow peas, spring onions, celery, turkey, and mango in a serving dish. Sprinkle salad with nuts and cranberries, then drizzle with curry dressing to serve.

SMOKED TURKEY AND MANGO WRAP

Steps:

• Grate 1/4 tsp lime peel and squeeze 1 TBS juice.
• In small bowl, mix peel, juice, mayo, chutney, curry and paprika.
• Unfold lavash and spread with mayo mixture.
• Top with cuke slices, turkey, mango and lettuce.
• Roll up jelly roll fashion.
• Wrap lavash in plastic and refrigerate 2-4 hours, flavor will develop and bread with soften.
• To serve cut into 4 pieces.

SUMMER TURKEY SALADS

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.

TURKEY MANGO SALAD

Steps:

• 1. In large non-stick skillet, heat oil over medium-high heat and cook turkey, garlic, ginger, fish sauce, stirring often for about 5 to 8 minutes or until turkey no longer pink. remove from heat.
• 2. In large bowl whisk juice and sugar and all remaining ingredients and toss together. serve with fried rice.

TURKEY SALAD WITH GRAPES

Steps:

• Gather the ingredients.
• In a bowl, combine the sliced grapes, celery, green onion, pecans (if using), turkey, and parsley (if using). Toss to blend ingredients.
• In another bowl, combine the ​lemon juice, 3/4 cup of the mayonnaise, and pepper; blend well.
• Stir the mayonnaise mixture into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
• Serve in sandwiches or on greens or romaine lettuce leaves for a lighter lunch salad.

CURRIED TURKEY AND MANGO SALAD

Steps:

• Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.