Fruited Turkey Salads Recipes

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FRUITED TURKEY SALAD



Fruited Turkey Salad image

This salad is perfect for Thanksgiving leftovers. But because it comes together so quickly, you'll want to make it more often. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup Yoplait® Original fat-free plain yogurt or fat-free sour cream
1/4 cup fat-free mayonnaise
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
1 lb cooked skinless turkey breast, cut into 1/2-inch cubes
2 medium celery stalks, chopped
1 apple, cut into 1/2-inch cubes
1/3 cup dried apricots, sliced
3 tablespoons coarsely chopped walnuts, toasted

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.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 16 g, TransFat 0 g

QUICK FRUITED TURKEY SALAD



Quick Fruited Turkey Salad image

During my spare time, I can be found in the kitchen...I love trying new recipes. In this turkey salad, fruit adds a little sweetness while sunflower kernels add special crunch.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 11

4 cups cubed cooked turkey breast
1 can (20 ounces) unsweetened pineapple chunks, drained
1 cup seedless green grapes, halved
1 cup sliced celery
2 tablespoons vegetable oil
2 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt-free seasoning blend
1/2 cup fat-free mayonnaise
1/2 cup unsalted sunflower kernels

Steps:

  • In a large bowl, combine turkey, pineapple, grapes and celery. Whisk together oil, orange juice, lemon juice, parsley and seasoning blend in a small bowl. Pour over salad; toss to coat. Chill for 2 hours. Just before serving, add mayonnaise and sunflower kernels; mix well.

Nutrition Facts :

FRUITY TUTTI TURKEY BRINE



Fruity Tutti Turkey Brine image

Best combination of ingredients to have a phenomenal moist 'n' tasty turkey. The aroma of these ingredients is absolutely the best holiday smell that will fill your entire house. You can't buy this scent in a candle!

Provided by Stacie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT5h

Yield 15

Number Of Ingredients 20

9 (14 ounce) cans vegetable broth
1 ½ cups chopped candied ginger
1 ½ cups dried cherries
4 ounces dried pears
4 ounces dried apples
2 ½ cups brown sugar
1 cup kosher salt
2 tablespoons whole peppercorns
1 teaspoon whole allspice berries
3 cinnamon sticks
5 leaves fresh sage
1 gallon ice water
1 (15 pound) frozen whole turkey, unthawed
1 white onion, quartered
1 red apple, cored and quartered
1 sprig fresh rosemary, or to taste
2 cinnamon sticks
1 leaf fresh sage, or to taste
3 cups water, or amount to cover
1 tablespoon vegetable oil, or as needed

Steps:

  • Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
  • Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
  • On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
  • Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
  • Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

Nutrition Facts : Calories 984.9 calories, Carbohydrate 60.4 g, Cholesterol 308.3 mg, Fat 38 g, Fiber 4.4 g, Protein 94.9 g, SaturatedFat 10.4 g, Sodium 6881.4 mg, Sugar 42.2 g

FESTIVE FALL TURKEY SALAD



Festive Fall Turkey Salad image

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

Provided by Jason N - Home Chef

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 13

1 cup whole cranberries
½ cup fresh orange juice
1 tablespoon orange zest
2 tablespoons white sugar
¾ cup cashew halves
6 cups chopped cooked turkey
2 celery ribs, diced
¾ cup mayonnaise, or to taste
2 tablespoons applesauce
½ teaspoon kosher salt
¼ teaspoon ground dried sage
¼ teaspoon dried thyme
ground black pepper, to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  • Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  • Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 288 calories, Carbohydrate 8.4 g, Cholesterol 58.4 mg, Fat 18.4 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 3.6 g, Sodium 273.5 mg, Sugar 4.4 g

CURRIED SMOKED TURKEY AND FRUIT SALAD



Curried Smoked Turkey and Fruit Salad image

Provided by Tarla Thiel

Categories     Salad     Dairy     Fruit     Nut     Poultry     turkey     Vegetable     No-Cook     Quick & Easy     Yogurt     Lunch     Cantaloupe     Summer     Bon Appétit     Pasadena     California

Yield Serves 6 to 8

Number Of Ingredients 12

1 pound smoked or cooked turkey, cut into 3/4-inch cubes
3/4 pound green seedless grapes, stemmed
1 large cantaloupe, peeled, cubed
3 cups sliced celery (about 4 stalks)
6 green onions, sliced
1/2 cup golden raisins
1/2 cup mayonnaise
1/3 cup plain yogurt
1/3 cup sour cream
1 tablespoon curry powder
Curly lettuce leaves
1 cup sliced almonds, toasted

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.

TURKEY SALAD WITH FRIED SHALLOTS AND HERBS



Turkey Salad With Fried Shallots and Herbs image

This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch. As Ms. Duguid points out in the book, it's a dressing that can be applied to refresh all manner of leftovers, from the roasted turkey you're left with the day after Thanksgiving, to the roasted vegetables.

Provided by Tejal Rao

Categories     dinner, lunch, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups thinly sliced shallots
4 tablespoons peanut oil
2 cups leftover cooked turkey meat, pulled into bite-size pieces
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 jalapeño, seeded and minced
Handful of cilantro and mint leaves, torn

Steps:

  • Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for about 10 minutes; drain through a mesh sieve and set aside. Heat the peanut oil and fry the remaining 2/3 cup shallots, mixing occasionally, until golden brown. Drain through the sieve, reserving both shallots and oil. (Do not press on the shallots as they drain. They will clump together.)
  • In a mixing bowl, toss together raw shallots and turkey meat. Add lime juice, salt, jalapeño and 2 teaspoons reserved oil from frying shallots, and mix well. Set aside to marinate for 10 minutes. Add 1 to 2 tablespoons of fried shallots, along with the herbs, and mix well. Taste and adjust with salt and lime juice as needed. Serve with any remaining shallots and shallot oil on the side.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams

FRUITED CURRY TURKEY SALAD



Fruited Curry Turkey Salad image

You'll love the well-balanced flavors in this quick turkey salad. You can swap out the leftover turkey for chicken and serve it year-round. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon honey
1-1/2 teaspoons curry powder
1/4 teaspoon salt
Dash pepper
4 cups cubed cooked turkey
1/2 cup chopped apple
1/3 cup chopped celery
1/3 cup chopped walnuts, toasted
1/3 cup dried cranberries
5 cups torn mixed salad greens

Steps:

  • In a large bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens among five serving plates; top with turkey mixture.

Nutrition Facts : Calories 472 calories, Fat 29g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 349mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

TURKEY AND FRUIT SALAD



Turkey and Fruit Salad image

"We have our own turkeys, so I am always on the lookout for good recipes that are a little different. This is a good way to use up leftover turkey." -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

1/4 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
1 tablespoon honey
1 tablespoon spicy brown mustard
1/2 teaspoon dried marjoram
1/8 teaspoon ground ginger
3 cups cubed cooked turkey breast
1 large red apple, finely chopped
2 celery ribs, thinly sliced
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted

Steps:

  • Mix first six ingredients. In a large bowl, combine remaining ingredients. Stir in yogurt mixture. Refrigerate, covered, until serving.

Nutrition Facts : Calories 278 calories, Fat 9g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

FRUITED TURKEY SALAD PITAS



Fruited Turkey Salad Pitas image

Leftover turkey gets a great makeover with this tasty spread that feeds a crowd. Apples, pecans and celery give Donna's delightful turkey salad a nice crunch. Donna Noel - Gray, ME

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup reduced-fat plain yogurt
1/2 cup reduced-fat mayonnaise
2 tablespoons lemon juice
1/2 teaspoon pepper
4 cups cubed cooked turkey breast
2 celery ribs, thinly sliced
1 medium apple, peeled and chopped
1/2 cup finely chopped fresh spinach
1/3 cup dried cranberries
1/3 cup chopped pecans
8 pita breads (6 inches), halved
16 romaine leaves
8 slices red onion, separated into rings

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper. In a large bowl, combine the turkey, celery, apple, spinach, cranberries and pecans. Add yogurt mixture and stir to coat. Cover and refrigerate until chilled. , Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture.

Nutrition Facts : Calories 393 calories, Fat 11g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

TURKEY FRUIT SALAD



Turkey Fruit Salad image

This salad is a great way to use leftover turkey. The fruit makes it refreshing, and the apples and toasted nuts give it a nice crunch. Just serve it with rolls or breadsticks to make a lovely lunch. -Mary Anne Mayberry, Fairmont, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons honey
1/8 teaspoon ground ginger
2 cups cubed cooked turkey
1 can (11 ounces) mandarin oranges, drained
1 cup chopped unpeeled apple
1 cup grape halves
1 can (8-1/4 ounces) pineapple chunks, drained
1/2 cup pecan halves, toasted

Steps:

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

Nutrition Facts : Calories 280 calories, Fat 18g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.

FRUIT & TURKEY SALAD W/POPPY SEED DRESSING



Fruit & Turkey Salad W/Poppy Seed Dressing image

This is a favorite recipe from "Pillsbury Cool Cooking for Hot Days" issued July '97. We hardly get it on the plates before it's eaten! AND...it's versatile, so change the fruit, greens and dressing however you like!

Provided by Suellen Anderson

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 ounce) package mixed baby greens
8 ounces turkey, cooked, cubed (from deli)
1 1/2 cups strawberries, fresh, halved
1/2 cup green onion, sliced
3 medium kiwi, peeled, cut into chunks
1/4 teaspoon cracked black pepper
1/3 cup poppy seed dressing or 1/3 cup honey mustard dressing

Steps:

  • In large bowl, combine all ingredients except salad dressing; toss.
  • Just before serving, pour dressing over salad' toss gently.

Nutrition Facts : Calories 105.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 25.7, Sodium 27.8, Carbohydrate 10.8, Fiber 2.5, Sugar 6.4, Protein 8.7

TURKEY SALAD WITH FRUIT



Turkey Salad with Fruit image

Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 9

4 cups mixed salad greens
10 oz cooked turkey or chicken
2 medium stalks celery
1 medium green onion with top
1 can (11 oz) mandarin orange segments
1 can (8 oz) sliced water chestnuts
1 container (6 oz) peach, orange or lemon yogurt (2/3 cup)
1/4 teaspoon ground ginger
1 cup seedless green grapes

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.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 18 g, TransFat 0 g

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