Leftover Turkey Winter Squash Salad With Mustard Vinagrett Recipes

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SECRET INGREDIENT LEFTOVER TURKEY SALAD



Secret Ingredient Leftover Turkey Salad image

I'm a big fan of secret ingredients and my (not-so) secret ingredient for this turkey salad is...sugar! It sounds strange in a savory turkey salad, but it really ups the flavor profile. One taste and I guarantee you'll never go without it. So grab that surplus poultry and get your preferred carb (or crisp lettuce leaf) of choice ready for a turkey salad piled high with lettuce and tomato.

Provided by Kelly Senyei

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

4 cups chopped leftover turkey
1/2 cup mayonnaise (see Cook's Note)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/2 cup finely diced celery
1/4 cup sliced scallions
2 teaspoons chopped fresh dill
Kosher salt and freshly ground black pepper
Bread or rolls, lettuce leaves and sliced tomatoes, for serving, optional

Steps:

  • In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
  • Taste and season the turkey salad with salt and pepper. Serve immediately in a sandwich with lettuce and tomatoes or on lettuce leaves, if desired, or refrigerate, covered, until ready to serve.

YELLOW SQUASH TURKEY SALAD



Yellow Squash Turkey Salad image

With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It's my favorite fast recipe! -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

4 cups spring mix salad greens
1/4 pound thinly sliced deli smoked turkey, cut into 1-inch strips
1 small yellow summer squash, halved lengthwise and sliced
1 small pear, chopped
1/2 cup dried cranberries
1/3 cup honey-roasted sliced almonds
1/4 cup cubed cheddar cheese
1/3 cup red wine vinaigrette

Steps:

  • In a large bowl, combine the first 7 ingredients. Drizzle with vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 490 calories, Fat 17g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1170mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 7g fiber), Protein 22g protein.

LEFTOVER THANKSGIVING SALAD



Leftover Thanksgiving Salad image

This simple recipe is based on the leftovers I had from Thanksgiving. It's great served on toasted, rustic bread. I hope you enjoy it!

Provided by Gwendolyn

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 cup shredded cooked turkey
½ cup cubed cooked ham
½ cup sweetened dried cranberries, chopped
1 hard-cooked egg, diced
2 tablespoons chopped fresh basil leaves
¼ cup light mayonnaise
salt and ground black pepper to taste

Steps:

  • Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 17.3 g, Cholesterol 89.2 mg, Fat 5.5 g, Fiber 1 g, Protein 14.7 g, SaturatedFat 1.5 g, Sodium 438.9 mg, Sugar 14.9 g

JONI'S LEFTOVER TURKEY SALAD



Joni's Leftover Turkey Salad image

Add a slice of cheese and lettuce and enjoy this turkey salad on moist egg bread or croissants!

Provided by joni

Categories     Salad

Time 1h15m

Yield 4

Number Of Ingredients 9

2 cups cooked turkey meat, chopped
½ cup mayonnaise, or to taste
1 teaspoon sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon white sugar
¼ cup slivered almonds
¼ cup dried cranberries
salt and ground black pepper to taste
1 pinch celery salt, or more to taste

Steps:

  • Mix turkey, mayonnaise, sweet relish, Dijon mustard, and sugar together in a bowl. Fold in almonds and cranberries. Season with salt, pepper, and celery salt. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 10.1 g, Cholesterol 63.7 mg, Fat 28.8 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 4.7 g, Sodium 368.8 mg, Sugar 6.9 g

WINTER SALAD WITH TOASTED MUSTARD SEED VINAIGRETTE



Winter Salad with Toasted Mustard Seed Vinaigrette image

Time 30m

Yield Makes 16 servings

Number Of Ingredients 10

2 large fennel bulbs (sometimes called anise)
1/4 cup mustard seeds
1/4 cup cider vinegar
2 tablespoons Dijon mustard
3/4 cup olive oil
1 shallot, finely chopped
2 large heads romaine (4 lb), torn into bite-size pieces
2 large heads frisée (French curly endive; 1 lb), torn into bite-size pieces
6 Belgian endives, cut crosswise into 1/2-inch-wide slices
2 cups fresh flat-leaf parsley

Steps:

  • Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices.
  • Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
  • Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.
  • Toss together fennel, romaine, frisée, endives, and parsley in a large bowl. Serve with dressing on side.

LEFTOVER TURKEY & WINTER SQUASH SALAD WITH MUSTARD VINAGRETT



Leftover Turkey & Winter Squash Salad With Mustard Vinagrett image

I love this recipe! We serve roasted winter squash at Thanksgiving & it adds both healthy substance & a balanced sweetness to this salad (I prefer it to the pan sauteed version offered in the recipe because roasted is sweeter). Best served when folks are slowing down on leftovers. The cook time is reduced to making the vinagrette if you have leftover roasted squash on hand - making this a really fast supper! From the Tribune's Food & Drink Weekly guide.

Provided by Busters friend

Categories     Poultry

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb butternut squash, cubed raw (about 2 cups, you can substitute leftover roasted squash, about 1 1/2 cups)
7 tablespoons olive oil, divided
1 teaspoon salt
2 teaspoons black pepper, freshly ground
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 bunch watercress (top leafy half only)
2 romaine lettuce hearts, cut crosswise into 1-inch pieces
1 lb cooked turkey, torn into rough shards
1/2 cup pecan halves
1/2 cup pomegranate seeds or 1/2 cup dried cranberries

Steps:

  • To cook the squash, place cubes in one layer in a nonstick pan that has a tightfitting lid. Add 1 tablespoons olive oil and 1 tablespoons water, a pinch of salt and a grinding of pepper. Cover pan and place over medium-high heat. When you hear sizzling, give the pan a shake and continue cooking, shaking occasionally and also peeking in and stirring the squash every few minutes, for 10 to 15 minutes, until squash is tender and browned (not every surface has to be evenly browned). If the pan starts to scorch, add a little water. Set cooked squash aside.
  • To make the vinaigrette, combine mustard, vinegar, a pinch of salt and a grinding of pepper in a screw-top jar. Shake to combine, then add 2 Tbsps. olive oil and shake to thoroughly integrate. Finally, add remaining 2 Tbsps. of oil and shake. Set aside.
  • To assemble salad, place greens in a large bowl and dress with a few spoonfuls of the vinaigrette. Place dressed greens on a large platter or divide among individual plates. In the same bowl with more of the vinaigrette, lightly dress the turkey and arrange it prettily on top of the greens. Now scatter the squash about, and, finally, sprinkle on the pecans and the pomegranate seeds.

Nutrition Facts : Calories 410.6, Fat 26.4, SaturatedFat 3.9, Cholesterol 57.5, Sodium 491.3, Carbohydrate 20.3, Fiber 7.6, Sugar 6.5, Protein 26.8

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