Cape Cod Turkey Salad Recipes

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CAPE COD CHOPPED SALAD



Cape Cod Chopped Salad image

Provided by Ina Garten

Categories     appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

TURKEY COBB SALAD



Turkey Cobb Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 large eggs
1 1/8 teaspoons smoked paprika
Kosher salt and freshly ground pepper
1 1/2 pounds turkey cutlets
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
2 romaine lettuce hearts, chopped
1/2 avocado, peeled and chopped
1/4 cup crumbled blue cheese (about 1 ounce)

Steps:

  • Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool.
  • Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
  • Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
  • Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.

Nutrition Facts : Calories 431, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 289 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 51 grams

TURKEY CUTLET AND PARMESAN SALAD



Turkey Cutlet and Parmesan Salad image

Categories     Salad     Cheese     Poultry     turkey     Marinate     Sauté     Picnic     Quick & Easy     Parmesan     Summer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

1/4 cup red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons olive oil
1 1/4 lb turkey cutlets (1/4 inch thick)
10 to 12 oz mesclun or mixed baby salad greens (16 to 18 cups loosely packed)
1/4 cup Parmigiano-Reggiano shavings (from a 1/4-lb piece), removed with a vegetable peeler

Steps:

  • Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
  • Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
  • Slice cutlets along the grain into 1/2-inch-wide strips.
  • Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.

CAPE COD TURKEY SALAD



Cape Cod Turkey Salad image

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

Provided by Gin

Categories     Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

3 cups diced cooked turkey
1 cup diced celery
½ cup dried cranberries
½ cup coarsely chopped walnuts
1 cup mayonnaise
½ cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
⅛ teaspoon black pepper

Steps:

  • Mix the turkey, celery, cranberries, and walnuts together in a bowl.
  • To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 12.3 g, Cholesterol 75.6 mg, Fat 43 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 8.6 g, Sodium 381.3 mg, Sugar 7.5 g

CAPE COD TURKEY SALAD



Cape Cod Turkey Salad image

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

Provided by Gin

Categories     Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

3 cups diced cooked turkey
1 cup diced celery
½ cup dried cranberries
½ cup coarsely chopped walnuts
1 cup mayonnaise
½ cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
⅛ teaspoon black pepper

Steps:

  • Mix the turkey, celery, cranberries, and walnuts together in a bowl.
  • To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 12.3 g, Cholesterol 75.6 mg, Fat 43 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 8.6 g, Sodium 381.3 mg, Sugar 7.5 g

CAPE COD PICNIC SALAD



Cape Cod Picnic Salad image

Make and share this Cape Cod Picnic Salad recipe from Food.com.

Provided by Chris Reynolds

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 red apple, quartered, cored, and cut crosswise into 1/4-inch slices
3 tablespoons lime juice
1/4 cup cranberry chutney or 1/4 cup apricot preserves
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
salt, to taste
pepper, to taste
2 heads romaine lettuce
1 bunch watercress
1/2 lb unsliced deli maple-glazed turkey breast, diced
1/2 cup diced sharp cheddar cheese
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries

Steps:

  • Toss apples with 1 tbsp lime juice in small bowl. Whisk remaining 2 tbsp lime juice, chutney (or preserves), and mustard together in a large bowl. Gradually whisk in the oil until incorporated. Season with salt and pepper to taste, and reserve 1/4 cup dressing in measuring cup.
  • Toss lettuce and watercress with remaining dressing in a large bowl and arrange on a large platter. Arrange apples, turkey, cheddar, walnuts, and cranberries on top of the lettuce. Drizzle salad with remaining dressing.
  • Serve or refrigerate for up to 1 hour.

Nutrition Facts : Calories 151.6, Fat 12, SaturatedFat 2.7, Cholesterol 7.4, Sodium 72.2, Carbohydrate 9.1, Fiber 4.2, Sugar 4, Protein 4.4

CAJUN TURKEY SALAD



Cajun Turkey Salad image

Make and share this Cajun Turkey Salad recipe from Food.com.

Provided by out of here

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 lb rotini pasta
1 cup jennie-o cajun-style turkey, cooked
1 cup frozen peas
1 cup frozen corn
6 hard-boiled eggs
salt, to taste
fresh pepper, to taste
1/2 cup very finely chopped red onion
1 cup Miracle Whip
1/2 cup sour cream
1/2 cup whipping cream
2 -3 tablespoons honey mustard
2 tablespoons sugar
2 tablespoons apple cider vinegar

Steps:

  • Cook the rotini according to package directions; drain in cold water.
  • Chop up the turkey in small cubes.
  • Do not defrost the peas or corn--I put them in the salad frozen.
  • Make sure the onion is chopped very fine.
  • Chop the eggs and mix this all together in a large bowl.
  • Mix all the dressing ingredients together; add the salt and pepper.
  • Add the dresssing to the rotini mixture and chill. I never get to chill this much, as DH loves it.

Nutrition Facts : Calories 372.6, Fat 19.3, SaturatedFat 7.4, Cholesterol 176.1, Sodium 381.2, Carbohydrate 38.9, Fiber 2.4, Sugar 10, Protein 10.9

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