Green Pesto Turkey Salad With Pine Nuts Leftover Recipes

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TOSSED SALAD WITH PINE NUTS



Tossed Salad with Pine Nuts image

This wonderful 5-ingredient recipe from Alice Tremont in Rochester Hills, Michigan is easy and elegant...with lots of blue cheese flavor and crunch from the pine nuts. Topped with raspberry vinaigrette dressing, it couldn't be much easier to toss together on a busy weeknight or much nicer to serve company. Alice often serves it on special occasions and says it always gets compliments, and that adding grilled chicken breast turns it into a fuss-free and fabulous main dish.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-7 servings.

Number Of Ingredients 5

5 cups spring mix salad greens
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled blue cheese
1/2 cup pine nuts, toasted
1/4 to 1/3 cup raspberry vinaigrette

Steps:

  • In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 173 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 351mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

GREEN SALAD WITH TOASTED PINENUTS



Green Salad with Toasted Pinenuts image

Provided by Food Network Kitchen

Categories     appetizer

Yield 6 servings

Number Of Ingredients 7

1 head romaine
1 yellow pepper, seeded and sliced
1 head radicchio
1 small red onion, thinly sliced
2 heads endive
1/4 cup toasted Pinenuts
1 orange, sectioned and pith removed

Steps:

  • Toss all ingredients in a bowl and serve with your favorite vinagrette.

GREEN PESTO TURKEY SALAD WITH PINE NUTS (LEFTOVER)



Green Pesto Turkey Salad With Pine Nuts (Leftover) image

This looks and tastes stunning yet takes no time at all to prepare - perfect for an informal picnic lunch with friends. Great way to use christmas leftover turkey.

Provided by English_Rose

Categories     Turkey Breasts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

2/3 cup mayonnaise
3 tablespoons pesto sauce
2 teaspoons fresh chives, chopped
2 teaspoons fresh parsley, chopped
4 scallions, trimmed and thinly sliced
2 tablespoons parmesan cheese, finely grated
3 tablespoons white wine vinegar
2 tablespoons cold water
salt & freshly ground black pepper
3/4 lb cooked turkey breast, roughly chopped
3 ounces roasted red peppers, from a jar, sliced
1 small iceberg lettuce, roughly chopped
10 cherry tomatoes, halved
1 ounce pine nuts, toasted
French bread
lemon, to serve

Steps:

  • Place the mayonnaise in a jug with the pesto, chives, parsley, scallions and half the Parmesan cheese. Whisk in the vinegar and water to make a loose dressing and season to taste.
  • Toss together the chopped turkey, peppers, lettuce, tomatoes and pine nuts in a serving bowl. Drizzle with the dressing and sprinkle with the remaining cheese.
  • To serve, pile onto plates and serve with crusty French bread and a squeeze of lemon or lime juice.

Nutrition Facts : Calories 354.2, Fat 19.6, SaturatedFat 3, Cholesterol 83, Sodium 665.5, Carbohydrate 16.5, Fiber 2.4, Sugar 5.7, Protein 29.5

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