Turkey Fruit Salad Recipes

TURKEY SALAD WITH FRUIT

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.

THANKSGIVING FRUIT SALAD

Steps:

• Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
• Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
• Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
• Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.

TURKEY WALDORF SALAD

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.

CURRIED SMOKED TURKEY AND FRUIT SALAD

Steps:

• Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
• Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.

FRUITED TURKEY SALAD

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.

TURKEY FRUIT SALAD

Steps:

• In a large bowl, combine mayonnaise, honey and ginger. Stir in turkey, oranges, apple, grapes and pineapple.
• Refrigerate for 1 hour.
• Sprinkle with pecans just before serving.