Kansas City Smoked Turkey Salad Recipes

SMOKED TURKEY AND BLACK-EYED PEA SALAD

Steps:

• Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
• Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.

SMOKED TURKEY SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Toss the salad greens with the fennel in a large bowl. Add the smoked turkey along with the goat cheese, and walnuts to the salad. Season with salt and pepper and toss with the dressing. Divide the salad among 2 plates and serve.

KANSAS CITY SMOKED TURKEY SALAD

Steps:

• combine turkey, onion, and eggs.
• in seperate bowl, combine mayo with remaining ingred.
• add mwyo mix to turkey mix and blend wel.
• refrigerate until ready to serve.

SMOKED TURKEY AND APPLE SALAD

Steps:

• Whisk together first four ingredients. , Place watercress on a platter; top with carrot, tomatoes, turkey and apples. Drizzle with dressing; top with walnuts. Serve immediately.