Turkey Salad Recipe With Cranberries Food

CRANBERRY AND TURKEY SALAD

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

CRANBERRY-CHUTNEY TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper. , In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne. , Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl.

TURKEY SALAD WITH DRIED CRANBERRIES

Steps:

• To make the dressing: whisk together the dressing ingredients until smooth.
• Cover and chill until ready to use.
• To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours so that flavors will blend.
• To serve: line salad plates with butter lettuce leaves.
• Divide turkey mixture evenly among plates.

SALAD WITH TURKEY AND CRANBERRY DRESSING

Steps:

• Preheat oven to 425 degrees. Stir together the butter and Italian seasoning in a bowl. Add the bread cubes; toss to coat. Bake cubes in a single layer in a jelly-roll pan for 3 to 5 minutes or until golden, stirring once. Cool completely on a wire rack. (about 5 minutes).
• Combine the spring greens, romaine, turkey or ham, and cucumber. Add the toasted bread cubes.
• Process the vinegar and next 6 ingredients in a blender until smooth. Serve over the salad.

CRANBERRY TURKEY SALAD RECIPE

Steps:

• In a bowl, place in shredded turkey.
• Add your onion, celery, and mayonnaise.
• Mix to combine then fold in dried cranberries and pecans.
• Place in an airtight container until you are ready to eat.
• Serve on 8 slices whole wheat bread

TURKEY, WILD RICE AND CRANBERRY SALAD

Steps:

• Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
• Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
• Cool rice completely.
• Set aside.
• Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
• Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
• Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
• Transfer to plate and refrigerate until chilled.
• Steam carrots until crisp-tender, about 4 minutes.
• Rinse carrot with cold water to cool.
• Whisk olive oil, lemon juice and garlic to blend in small bowl.
• Season dressing with salt and pepper.
• Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
• Pour dressing over.
• Add cranberries and toss thoroughly.
• (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
• Divide salad among plates and serve.