Turkey In The Orchard Salad Recipes

TURKEY CLUBHOUSE SALAD

Steps:

• In small bowl, combine all dressing ingredients; mix well. Set aside.
• If using bacon slices, heat as directed on package until crisp. Drain on paper towels; crumble.
• In large bowl, combine lettuce and turkey. Pour dressing over salad; toss gently to coat. Arrange salad on serving platter. Arrange tomatoes and bacon over top.

TURKEY SALAD WITH FRIED SHALLOTS AND HERBS

Steps:

• Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for about 10 minutes; drain through a mesh sieve and set aside. Heat the peanut oil and fry the remaining 2/3 cup shallots, mixing occasionally, until golden brown. Drain through the sieve, reserving both shallots and oil. (Do not press on the shallots as they drain. They will clump together.)
• In a mixing bowl, toss together raw shallots and turkey meat. Add lime juice, salt, jalapeño and 2 teaspoons reserved oil from frying shallots, and mix well. Set aside to marinate for 10 minutes. Add 1 to 2 tablespoons of fried shallots, along with the herbs, and mix well. Taste and adjust with salt and lime juice as needed. Serve with any remaining shallots and shallot oil on the side.

SONNY'S WALDORF TURKEY SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

ORCHARD SALAD

Steps:

• Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

TURKEY SALAD SANDWICH

Steps:

• Mix chopped turkey with mayonnaise, country-style Dijon mustard, and choppedglazed pearl onions. Layer turkey salad with cranberry sauce and iceberg lettuceon white sandwich bread.

TURKEY IN THE ORCHARD SALAD

Steps:

• Combine turkey, peaches, strawberries, and greens in large bowl. Pour Peach dressing over salad; toss to coat. Top with pecan halves. Editor's Extra: You can sometimes find rotisserie turkey breasts "under the lights" at your supermarket

TURKEY RANCH SALAD

Steps:

• Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine pineapple, turkey, water chestnuts, mushrooms, celery and onions. In a small bowl, combine reserved juice, dressing, garlic powder and onion powder. Add to turkey mixture; toss to coat. Divide greens among nine plates; top each with 1 cup turkey mixture. Sprinkle with almonds if desired.

THRU-THE-GARDEN-AND-ORCHARD WALDORF SALAD

Steps:

• Make the dressing by whisking ingredients together. Refrigerate.
• Place the chopped apples in a large non-metallic mixing bowl and add the lemon juice. Toss lightly.
• Add all other ingredients (except dressing) and toss lightly.
• Add dressing and toss lightly for a final time.
• Refrigerate, covered, for one hour before serving.
• NOTE: Blanched pea pods, shocked in ice water can be substituted for the carrots if desired. Also, other types of lettuce may be used instead of iceberg.
• Also, servings (3) are based upon serving the salad as a light main dish.

TURKEY SALAD ON WHEAT BREAD

Steps:

• In a small bowl, combine the first 6 ingredients. Stir in mayonnaise and pepper. Spread over 2 slices of bread; top with remaining bread.

ORCHARD SALAD

Steps:

• Coarsely chop lettuce.
• Squeeze a little lemon juice over apples and pears and toss with greens.
• Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream.
• Pour dressing over salad, season with salt and pepper, toss to combine and coat evenly.
• Serve salad with a garnish of sliced sharp cheddar cheese.

TURKEY COBB SALAD

Steps:

• In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
• In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

ORCHARD HARVEST TURKEY SANDWICH

Steps:

• Spread 1 bread slice with dressing.
• Fill bread slices with remaining ingredients.