Turkey Salad With Grapes Walnuts Recipes

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TURKEY WALDORF SALAD



Turkey Waldorf Salad image

An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece. Chopped ripe pears are a great addition; this tasty salad can also be served on a bed of crunchy butter lettuce in place of the celery root.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper

Steps:

  • In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
  • To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

CHICKEN SALAD WITH WALNUTS AND GRAPES



Chicken Salad With Walnuts and Grapes image

A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.

Provided by Jill Santopietro

Categories     dinner, lunch, salads and dressings, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 14

1/3 cup plus 1 tablespoon mayonnaise
Finely grated zest and juice of 1 lemon
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoons finely chopped chives
1 1/2 teaspoons finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
1 3-pound roasted chicken, skin removed, meat roughly chopped
1/3 cup finely chopped red onion
1/2 cup finely chopped celery
1 cup halved red seedless grapes
3/4 cup roughly chopped walnuts, lightly toasted
Mesclun, optional
Crusty bread, optional

Steps:

  • In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
  • In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams

SONNY'S WALDORF TURKEY SALAD



Sonny's Waldorf Turkey Salad image

Wondering what to do with that left-over turkey? This salad will make turkey into something really exotic, with a fruity, nutty and hint-of-spicy flavor that you will want to enjoy year-round. With so many different variations, this salad has something for everyone! Serve salad on top of salad greens or in a pita shell.

Provided by SKYBLUE1963

Categories     Salad     Waldorf Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

½ cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons cider vinegar
1 tablespoon white sugar
1 teaspoon curry powder
½ teaspoon ground black pepper
2 cups cubed cooked turkey
1 cup halved red seedless grapes
1 apple, cored and chopped
½ cup chopped celery with leaves
½ cup chopped red onion
½ cup chopped walnuts

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).

Nutrition Facts : Calories 334.2 calories, Carbohydrate 14 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 4.1 g, Sodium 185 mg, Sugar 10.2 g

TURKEY WALDORF SALAD



Turkey Waldorf Salad image

This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/2 teaspoon honey
2 tablespoons lemon juice
Salt to taste
2 tablespoons walnut oil or grapeseed oil, or 1 tablespoon each
2 cups diced or shredded turkey
1 tart apple, such as a Granny Smiith, diced
1 1/2 cups diced celery
1/4 cup raisins
1/3 cup chopped walnuts
2 cups chopped radicchio or endive

Steps:

  • In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
  • In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 8 grams, TransFat 0 grams

TURKEY SALAD WITH GRAPES & WALNUTS



Turkey salad with grapes & walnuts image

Serve this turkey, grape and walnut salad for lunch. It provides protein, carbs and beneficial fats, and makes enough to serve two people over two days

Provided by Sara Buenfeld

Categories     Lunch

Time 42m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 13

450g baby potatoes
150g pot bio yogurt
1 tsp English mustard powder
1 lime, zested and juiced
1 red onion, finely chopped
400g pack turkey mini breast fillets
1 tsp rapeseed or olive oil
1 Romaine lettuce heart (200g), thickly sliced
1⁄2 x 85g pack watercress
2 green peppers, deseeded and diced
2 avocados, halved and sliced
150g black or red seedless grapes, halved
40g walnuts, broken into pieces

Steps:

  • Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
  • Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
  • When you're ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
  • If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.

Nutrition Facts : Calories 476 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium

SMOKED TURKEY SALAD WITH GRAPES, COUSCOUS, AND ARUGULA



Smoked Turkey Salad with Grapes, Couscous, and Arugula image

Categories     Gourmet

Number Of Ingredients 11

1 2/3 cups water
1 cup couscous
1/2 teaspoon ground cumin
1 1/2 tablespoons minced fresh parsley leaves
a 3/4-pound piece smoked boneless turkey breast, cut into 3/4-inch cubes
2 1/2 cups red seedless grapes, halved
1/4 cup fresh red or pink grapefruit juice
1 tablespoon fresh lemon juice
1/2 cup packed fresh basil leaves, washed well, spun dry, and cut into thin strips
1 bunch arugula (about 2 cups, packed), washed well and spun dry, coarse stems discarded
2 tablespoons walnuts, toasted and chopped

Steps:

  • In a small saucepan bring water to a boil and stir in couscous. Cover pan and let couscous stand 5 minutes. Stir in cumin, parsley, and salt to taste with a fork and cool couscous mixture to room temperature.
  • In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste. Arrange arugula on 4 dinner plates and divide couscous amoung them. Top couscous with turkey mixture and drizzle any liquid remaining in bowl over salads. Sprinkle salads with walnuts.

GRAPE TURKEY SALAD



Grape Turkey Salad image

"To maintain freshness, serve this make-ahead salad on a chilled platter and replenish often," says field editor Sue Ross of Casa Grande, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 20 servings (about 1 cup each).

Number Of Ingredients 9

12 cups cubed cooked turkey breast
2 pounds green grapes, halved
5-1/4 cups diced celery
1 to 1-1/2 cups chopped pecans, toasted
3 green onions, sliced
2 cups mayonnaise
1-1/2 cups chicken broth
3/4 cup vinaigrette
1 tablespoon prepared mustard

Steps:

  • In several large bowls, combine the turkey, grapes, celery, pecans and onions. In a large bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and toss to coat. , Cover and chill for at least 4 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 391mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

TURKEY WALNUT SALAD



Turkey Walnut Salad image

This recipe came from an old newspaper clipping. It was in the weekly advertisement insert for our local Randall's grocery store. If you don't have leftover turkey the roast turkey lunchmeat from the deli works well too....

Provided by loof751

Categories     Turkey Breasts

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup diced cooked turkey
1 1/2 cups diced celery
0.5 (10 ounce) package frozen peas, thawed
1 (11 ounce) can mandarin oranges, drained
1 head lettuce, chopped
1/4 cup chopped walnuts
1/2 cup plain nonfat yogurt
1 (8 ounce) can crushed pineapple

Steps:

  • Toss the cubed turkey, diced celery, thawed peas, oranges, and chopped lettuce in a large bowl.
  • In a smaller bowl, mix the yogurt and pineapple (with juice).
  • Toss the salad with the dressing. Chill 2 hours.
  • Sprinkle with walnuts before serving.

Nutrition Facts : Calories 246.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 27.2, Sodium 144.1, Carbohydrate 31.2, Fiber 5.7, Sugar 22.1, Protein 17.3

CREAMY GRAPE AND WALNUT SALAD



Creamy Grape and Walnut Salad image

An easy, elegant dessert recipe when you're short on time, courtesy of my Aunt Kris. If she can make it, you can too!

Provided by jo_mama

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces whipped cream cheese
8 ounces low-fat sour cream
1 teaspoon vanilla extract
1/2 cup sugar
4 lbs red grapes (washed and picked off stem)
1 tablespoon butter (for topping)
1 cup walnuts (for topping)
1/2 cup brown sugar (for topping)

Steps:

  • For best results, use a mixer to mix cream cheese, sour cream, vanilla extract, and sugar. You can mix by hand, too, but it won't be as smooth.
  • Fold grapes into creamy mixture.
  • In medium saucepan, melt butter. Add walnuts to lightly brown to taste.
  • Remove from heat and stir in brown sugar. Sprinkle topping over grapes.

Nutrition Facts : Calories 504.2, Fat 24.7, SaturatedFat 10.3, Cholesterol 46.1, Sodium 116.1, Carbohydrate 71, Fiber 3, Sugar 61.4, Protein 6.9

TURKEY SALAD WITH GRAPES AND WALNUTS



Turkey Salad with Grapes and Walnuts image

A Bobby Flay Recipe

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 8

½ cup Hellmann's® or Best Foods® Real Mayonnaise
2 tablespoons white wine vinegar
1 tablespoon dried tarragon leaves, crushed
3 cups cut-up cooked turkey
2 medium stalks celery, finely diced
1 cup seedless red and/or green grapes*
¼ cup coarsely chopped toasted walnuts
1 cup Mixed salad greens

Steps:

  • Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar and tarragon in large bowl with wire whisk. Stir in turkey and celery. Gently fold in grapes and walnuts. Season, if desired, with salt and black pepper. Serve over mixed greens.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 9.7 g, Cholesterol 90.4 mg, Fat 33.7 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 5.4 g, Sodium 286.8 mg, Sugar 7.3 g

TURKEY SALAD WITH GRAPES & CASHEWS



Turkey Salad with Grapes & Cashews image

I used to buy turkey salad from a local deli until I experimented and came up with this recipe myself. It's even better than the store-bought kind.-Connie Laux, Englewood, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon honey Dijon mustard
3 cups cubed cooked turkey
1 cup halved green grapes
2 celery ribs, chopped
1/2 cup chopped cashews
2 green onions, thinly sliced
Lettuce leaves

Steps:

  • In a bowl, mix mayonnaise, yogurt and mustard. Add turkey, grapes, celery, cashews and green onions; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 415 calories, Fat 24g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 348mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 34g protein.

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