CRANBERRY AND TURKEY SALAD
This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.
Provided by Jodi
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g
TURKEY, WILD RICE AND CRANBERRY SALAD
This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
- Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
- Cool rice completely.
- Set aside.
- Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
- Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
- Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
- Transfer to plate and refrigerate until chilled.
- Steam carrots until crisp-tender, about 4 minutes.
- Rinse carrot with cold water to cool.
- Whisk olive oil, lemon juice and garlic to blend in small bowl.
- Season dressing with salt and pepper.
- Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
- Pour dressing over.
- Add cranberries and toss thoroughly.
- (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
- Divide salad among plates and serve.
HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD
Make and share this Harvest Turkey, Cranberry and Brown Rice Salad recipe from Food.com.
Provided by Mysterygirl
Categories Brown Rice
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
- Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
- TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
- Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
- Remove from heat; let cool. Toss rice with dressing.
- Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
- (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
- TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
- Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.
Nutrition Facts : Calories 481.1, Fat 27.5, SaturatedFat 3.2, Cholesterol 6.1, Sodium 468.9, Carbohydrate 52.2, Fiber 4.5, Sugar 9.2, Protein 9.1
BLUSHING CRANBERRY AND PEAR TURKEY SALAD
Steps:
- In medium bowl, combine mayonnaise and cranberry sauce; set aside. In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired, with dried cranberries.
BLUSHING CRANBERRY AND PEAR TURKEY SALAD
Another recipe from my Ruralite Magazine."Lovin' Turkey Leftovers" Salad sounds good.
Provided by Erlene Martin
Categories Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl,combine mayonaise and cranberry sauce,set aside.In a large bowl,combine romaine,spinach and turkey.
- 2. Just before serving,toss with the mayonaise mixture. Top with pear slices,pecans and onion.
- 3. Garnish,if desired,with dried cranberries.
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