Tarragon Turkey Salad Recipes

TARRAGON TURKEY SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange zest, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.

TARRAGON AND TURKEY SALAD

Steps:

• Whisk the last five ingredients together.
• Add rice and remaining salad ingredients.
• Toss well.
• Season with salt and pepper as desired.
• Chill about 30 minutes before serving.

TURKEY SALAD WITH TARRAGON

Steps:

• Prep the ingredients. Chop the turkey, celery, and red onion and place in a medium bowl.
• Mix the turkey salad. Add the mayonnaise, mustard, and tarragon and mix well.
• Season the turkey salad. Sprinkle over salt and pepper, then taste and add more mayonnaise, tarragon, salt, and pepper to taste.
• Serve the turkey salad. Serve on crackers, on top of lettuce, or inside leftover dinner rolls. Store in the refrigerator for up to three days.

TARRAGON TURKEY SALAD

Steps:

• In a saucepan, heat stock, orange zest, orange juice, tarragon, oil, and vinegar; simmer 2 to 3 minutes, then chill in the refrigerator at least 2 hours.
• Just before serving, arrange salad greens, turkey, and grapefruit in a serving dish; pour dressing on salad and toss well.
• Garnish with tarragon sprigs.

TARRAGON POTATO SALAD

Steps:

• Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
• Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
• When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.

TARRAGON PASTA SALAD

Steps:

• In a large bowl, combine the pasta, tuna, red pepper and onions. In a small bowl, whisk remaining ingredients. Pour over salad and toss gently. Chill for 1 hour.

TARRAGON TURKEY MEDALLIONS

Steps:

• In a small bowl, whisk together the sauce ingredients. Set aside.
• Lightly spray a large skillet with cooking spray. Heat the oil over high heat, swirling to coat the bottom. Cook the turkey in a single layer for 2 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Set aside.
• Pour the sauce into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. Drizzle over the turkey.
• Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.
• (Per serving)
• Calories: 149
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 70mg
• Sodium: 202mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 28g
• Calcium: 15mg
• Potassium: 349mg
• 3 very lean meat

TARRAGON-TURKEY SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
• Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

TARRAGON TURKEY SALAD SANDWICH

Steps:

• Place the walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the creme fraiche, horseradish, sage, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in the chopped tarragon leaves. Place the diced turkey in a bowl, add the cranberries, walnuts and grapes. Pour the dressing over the turkey and toss well. Make sandwiches by spreading bread with creme fraiche and adding turkey salad and lettuce. Serve with green onions. Should make 4-6 sandwiches.