Savory Smoked Turkey And Blue Cheese Salad Recipes

SMOKED TURKEY, BLUE CHEESE, AND RED ONION SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

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.

SMOKED TURKEY AND BLUE CHEESE SALAD

Steps:

• Combine first 5 ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper. Toss well and serve.
• Whisk all ingredients in small bowl to blend. Season to taste with salt.
• Makes about 1/2 cup.

SMOKED SALMON, CRISPY BACON, AND MAYTAG BLUE CHEESE SALAD

Steps:

• Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
• In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
• In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
• In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
• Prepare a stovetop smoker according to the manufacturer's directions.
• Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.

SAVORY SMOKED TURKEY AND BLUE CHEESE SALAD

Steps:

• Combine first 6 ingredients in a large bowl. Add dressing to taste. Season with freshly ground pepper. Toss well. Serve with crusty French bread and butter.

SMOKED TURKEY SALAD WITH BING CHERRIES AND HAZELNUTS

Steps:

• Mix turkey, green onions, celery, 1/3 cup mayonnaise and 2 tablespoons chopped thyme in medium bowl. Season salad with salt and pepper.
• Whisk oil, vinegar and remaining 1 tablespoon chopped thyme in small bowl to blend. Season with salt and pepper.
• Toss greens and vinaigrette in large bowl. Divide among plates. Add cherries and nuts to turkey. Place atop greens.