Turkey Mango Pineapple Salad Recipes

SPICY MANGO PINEAPPLE SALAD

Steps:

• Combine the mango and pineapple in a large salad bowl. Gently mix in the red onions, mint, and cilantro. Set aside.
• Lightly toss the mango and pineapple salad with the lime vinaigrette.
• Garnish with coconut flakes if so desired.

PINEAPPLE TURKEY SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer., Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

MANGO AND PINEAPPLE SALAD

Steps:

• Cut pineapple, mangoes and bananas into 3/4 inch pieces.
• In salad bowl combine peppers, vinegar and salt.
• Add cut fruit, mixing well.
• Chill for 1 hour.
• Garnish with crisp watercress sprigs.

MANGO PINEAPPLE SALAD WITH MINT

Steps:

• Combine all ingredients in a large bowl. Refrigerate at least 1 hour to allow flavors to meld.

CURRIED TURKEY AND MANGO SALAD

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.