Turkey Salad On Wheat Bread Recipes

TURKEY SALAD ON WHEAT BREAD

Turkey Salad on Wheat Bread image

When one of my favorite lunch spots closed, this recipe let me hold on to more than just good memories. The peas, bacon and cheese are such a fun and springy combo. I make big batches of the salad for parties-turns out I'm not the only fan! -Merrijane Rice, Kaysville, Utah

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2/3 cup chopped romaine
1/2 cup finely chopped cooked turkey
2 bacon strips, cooked and crumbled
1 green onion, thinly sliced
2 tablespoons frozen peas, thawed
2 tablespoons shredded Swiss cheese
3 tablespoons mayonnaise
Dash pepper
4 slices whole 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.

Nutrition Facts : Calories 425 calories, Fat 25g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 564mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

CURRIED EGG SALAD ON WHOLE WHEAT BREAD

Curried Egg Salad on Whole Wheat Bread image

Provided by Melissa d'Arabian : Food Network

Time 15m

Yield 12 tea sandwiches

Number Of Ingredients 8

Ingredients

1/2 cup reduced-fat Greek yogurt
1 tablespoon prepared mayonnaise
1/4 teaspoon curry powder, or as needed
4 hard-boiled eggs, peeled, halved, and finely chopped
1 large green onion, finely chopped
Kosher salt and freshly ground black pepper
6 slices good-quality whole wheat bread*
3 pieces red leaf lettuce

Steps:

In a medium bowl, combine the Greek yogurt, mayonnaise, curry powder, to taste, and stir well to combine. Add the eggs and green onions and season with salt and pepper. Gently fold the eggs into the yogurt mixture and taste for seasoning.
Lay 3 slices of bread on the work service. Divide the curried egg salad evenly among the bread slices, and top each slice with 1 piece red leaf lettuce. Top with the remaining slices of bread. Cut the sandwiches into quarters and serve immediately.

Nutrition Facts : Calories 70 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 61 milligrams, Sodium 135 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams

HARVEST TURKEY BREAD SALAD

Harvest Turkey Bread Salad image

This recipe is the result from Thanksgiving dinner leftovers. It is now my family's favorite.-Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

8 cups cubed day-old Italian bread
1/4 cup whole-berry cranberry sauce or chutney of your choice
6 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
2 teaspoons salt, divided
1 large sweet potato, peeled and cubed
1 large sweet onion, peeled and cut into wedges
2 tablespoons minced fresh thyme
1/2 teaspoon coarsely ground pepper
5 cups cubed cooked turkey breast
1/4 cup minced fresh parsley
1/3 cup dried cranberries
1/3 cup chopped pecans or hazelnuts, toasted

Steps:

Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 250° for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400°., In a large bowl, combine the cranberry sauce, 2 tablespoons oil, 2 tablespoons vinegar and 1 teaspoon salt. Add sweet potato and onion; toss to coat. Place in a foil-lined 15x10x1-in. baking pan. Bake for 30-40 minutes or until tender, stirring once., In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt. In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley. Drizzle with dressing and toss to coat. Sprinkle with cranberries and pecans.

Nutrition Facts : Calories 413 calories, Fat 16g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 855mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein.

TURKEY SALAD

Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

Ingredients

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

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.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

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