SECRET INGREDIENT LEFTOVER TURKEY SALAD
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
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
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
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
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
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
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
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
Time 30m
Yield Makes 16 servings
Number Of Ingredients 10
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
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
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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