Quick Curried Turkey And Pear Salad Recipes
CURRIED TURKEY WITH APPLE-CASHEW SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
- Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
- Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.
Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 570 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 43 grams
CURRIED TURKEY SALAD WITH CASHEWS
Categories Salad Nut Poultry turkey Roast Picnic Lunch Mayonnaise Dried Fruit Raisin Cashew Curry Celery Summer Chill Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
- Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.
CURRIED TURKEY SALAD
Enjoy this flavorful salad packed with turkey, macaroni and lettuce - an elegant side dish!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain macaroni as directed on package. Rinse with cold water; drain. Rinse frozen peas with cold water to separate; drain.
- Mix mayonnaise and curry powder in large bowl. Stir in macaroni, peas and remaining ingredients except lettuce. Cover and refrigerate 2 to 4 hours to blend flavors. Serve on lettuce.
Nutrition Facts : Calories 495, Carbohydrate 29 g, Cholesterol 65 mg, Fat 4, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg
CURRIED TURKEY AND MANGO SALAD
Categories Salad turkey No-Cook Yogurt Mayonnaise Mango Curry Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
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.
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TURKEY AND PEAR AUTUMN SALAD - EMILY BITES
From emilybites.com
Reviews 3Category SaladCuisine AmericanTotal Time 20 mins
- Peel one of the pears and cut into pieces, removing the core. To make the dressing, place the peeled pear pieces in a blender and add the olive oil, vinegar, lemon juice, honey, salt and ground ginger. Blend for a few minutes until well combined and smooth.
- Optional step: to toast the walnuts, spread them in a single layer across a dry skillet and bring over low heat. Cook them for a few minutes, stirring occasionally, until toasted.
- To build each salad, start with a base of 3 cups of lettuce. Add 1 tablespoon walnuts, 2 tablespoons pomegranate arils, 2 tablespoons crumbled goat cheese, ¼ of the pear slices and about 2 ½ tablespoons of dressing.
CURRIED LEFTOVER TURKEY SALAD - INQUIRING CHEF
From inquiringchef.com
4.3/5 (7)Total Time 20 minsCategory SaladCalories 352 per serving
- Place a small skillet or nonstick pan over medium heat. Add almonds to heated pan and toast, stirring frequently, until light golden brown, 4 to 5 minutes. Set aside.
- In a medium mixing bowl, whisk together mayonnaise, chutney (if using), curry powder, and shallot until smooth. Fold in turkey, celery and raisins. Taste and season with salt and pepper, as needed. Add some more mayonnaise if you would like your salad to be more creamy.
- Serve immediately or refrigerate up to three days. (The flavors will improve as it rests in the fridge.)
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