Turkey Walnut Salad Food
TURKEY MANDARIN WALNUT SALAD
Tender turkey strips turn a salad of fresh spinach, mandarin oranges, walnuts and honey-mustard dressing into a satisfying main dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Beat oil, mustard, honey and lemon juice with wire whisk until well blended.
- Layer spinach, turkey and oranges in serving bowl.
- Add mustard mixture and walnuts to salad; toss to coat.
Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
TURKEY WALNUT SALAD
This recipe came from an old newspaper clipping. It was in the weekly advertisement insert for our local Randall's grocery store. If you don't have leftover turkey the roast turkey lunchmeat from the deli works well too....
Provided by loof751
Categories Turkey Breasts
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the cubed turkey, diced celery, thawed peas, oranges, and chopped lettuce in a large bowl.
- In a smaller bowl, mix the yogurt and pineapple (with juice).
- Toss the salad with the dressing. Chill 2 hours.
- Sprinkle with walnuts before serving.
Nutrition Facts : Calories 246.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 27.2, Sodium 144.1, Carbohydrate 31.2, Fiber 5.7, Sugar 22.1, Protein 17.3
TURKEY SALAD WITH GRAPES & WALNUTS
Serve this turkey, grape and walnut salad for lunch. It provides protein, carbs and beneficial fats, and makes enough to serve two people over two days
Provided by Sara Buenfeld
Categories Lunch
Time 42m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 13
Steps:
- Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
- Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
- When you're ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
- If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.
Nutrition Facts : Calories 476 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
TURKEY IN WALNUT SAUCE
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse the turkey pieces and pat dry. Bring 4 quarts of water to a boil in a large pot, along with the onion, carrots, bay leaves, parsley, and salt and pepper. Simmer gently for 20 minutes. Add the turkey pieces and simmer for another 35 to 45 minutes, just until done. Turn off heat, and let turkey cool in the cooking liquid. Discard the skin and bones, shred meat into bite-sized pieces, and reserve. Strain turkey stock and reserve.
- Infuse the walnut oil with the paprika by heating the oil in a small saucepan until warm and stirring in the paprika. Leave mixture in a warm area near the stove.
- Prepare the walnut sauce: Soak the bread in a little milk until soft, then squeeze it dry and set aside. Grind walnuts in a food processor or blender until fine. Place in a large bowl, and crumble the bread over the walnuts. Add the garlic, onion, paprika, cayenne, salt, and 2 cups of the strained turkey stock. Mix well, and then process in batches in food processor or blender until smooth. Adjust seasonings, adding more stock if necessary to thin sauce.
- Mix half of the sauce with the shredded turkey. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Garnish with the walnut halves, and drizzle the walnut-paprika oil over the top. Serve room temperature.
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.
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
TURKEY AND FRUIT SALAD
"We have our own turkeys, so I am always on the lookout for good recipes that are a little different. This is a good way to use up leftover turkey." -Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Mix first six ingredients. In a large bowl, combine remaining ingredients. Stir in yogurt mixture. Refrigerate, covered, until serving.
Nutrition Facts : Calories 278 calories, Fat 9g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
TURKEY WALDORF SALAD
This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
- In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 8 grams, TransFat 0 grams
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
ROASTED TURKEY OR CHICKEN BREAST AND WALNUT SALAD
This is a very simple recipe, and tastes delicious. I just whipped it up with ingredients on hand, and wanted to record it to refer to next time. It's great for the South Beach diet, too. I used left over turkey breast (my standby - Herbed Turkey Breast by Kate in Ontario #22235). Note to World Tour participants - California is a large producer of walnuts. This recipe represent that state.
Provided by PanNan
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients, and let rest for at least 15 minutes.
- Serve on fresh bread, lettuce leaves, or in scooped out tomatoes.
Nutrition Facts : Calories 172, Fat 14.7, SaturatedFat 1.9, Cholesterol 7.6, Sodium 226.5, Carbohydrate 9.9, Fiber 1, Sugar 2.5, Protein 2.1
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