Pineapple Turkey Salad Recipes

PINEAPPLE TURKEY SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer., Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

TURKEY-PINEAPPLE SALAD

Steps:

• Heat wok or 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add cauliflowerets; stir-fry about 3 minutes or until crisp-tender. Add onions and bell pepper; stir-fry 1 minute. Remove vegetable mixture from wok.
• Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok.
• Toss lettuce, pineapple chunks, vegetable mixture and turkey in large salad bowl. Shake reserved pineapple juice, the vinegar and pepper in tightly covered container. Pour over turkey mixture; toss to coat.

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

CURRIED PINEAPPLE TURKEY SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture. , Cover and refrigerate until serving. Spoon onto lettuce-lined plates; top with grapes and almonds.

TURKEY, MANGO & PINEAPPLE SALAD

Steps:

• In a large bowl, whisk dressing ingredients till blended, taste and adjust seasonings. Add mango through turkey to bowl, tossing to coat. Add spinach, tossing to coat. Serve.

TURKEY SALAD POLYNESIAN

Steps:

• Cook pasta to desired doneness, drain and rinse with cold water.
• In a large bowl, combine all of the salad ingredients.
• In a small bowl, combine all of the dressing ingredients, mixing well.
• To serve, pour dressing over salad mixture and toss gently.
• You may wish to serve salad on pieces of lettuce.