TURKEY SALAD RECIPE
Trust us, you'll have this new recipe memorized in no time.
Provided by Ivy Odom
Time 10m
Yield Serves 10
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, sour cream, parsley, vinegar, mustard, salt, and pepper in a bowl. Fold in celery and shallot until well combined.
- Fold together turkey and mayonnaise mixture in a large bowl until fully coated. Store in an airtight container in refrigerator up to 4 days.
THE BEST LEFTOVER TURKEY SALAD
Turn your Thanksgiving extras into this quick and easy recipe for The Best Leftover Turkey Salad loaded with fresh veggies.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
- Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.
Nutrition Facts : Calories 229 kcal, Carbohydrate 2 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 219 mg, Sugar 2 g, ServingSize 1 serving
FRUITED TURKEY SALAD
This salad is perfect for Thanksgiving leftovers. But because it comes together so quickly, you'll want to make it more often. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In large bowl, stir together yogurt, mayonnaise, thyme, lemon peel and lemon juice. Add turkey, celery, apple and apricots. Toss gently to coat.
- Sprinkle with walnuts.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 16 g, TransFat 0 g
TURKEY SALAD WITH FRUIT
Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Wash the salad greens, let drain and refrigerate.
- Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
- In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
- On 4 plates, arrange the salad greens. Top greens with turkey salad.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 18 g, TransFat 0 g
FRUITED TURKEY SALAD
Although it is not too easy to come up with leftover turkey, this recipe is worth it. I use turkey breasts for this recipe. It is very refreshing, especially served with a small salad and french bread.
Provided by alice coffield @amcoffield
Categories Salads
Number Of Ingredients 10
Steps:
- Pour apples, pineapple into a bowl.
- Mix together the mayonnaise, orange juice concentrate, pineapple juice, ginger and pepper.
- Add turkey to the fruit.
- Pour sauce over the mixture. Refrigerate and allow salad to marry tastes for about an hour
- Serve over chopped salad or chopped lettuce, adding 1 TB pecans over the top. Add warmed french bread, veggie tray, iced tea or iced herbal tea for a nice lunch or dinner
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