Best Fruited Tarragon Turkey Salad Recipes
TURKEY SALAD RECIPE
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Provided by Ivy Odom
Time 10m
Yield Serves 10
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, sour cream, parsley, vinegar, mustard, salt, and pepper in a bowl. Fold in celery and shallot until well combined.
- Fold together turkey and mayonnaise mixture in a large bowl until fully coated. Store in an airtight container in refrigerator up to 4 days.
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.
GRAPE TURKEY SALAD
"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
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
TARRAGON AND TURKEY SALAD
Make and share this Tarragon and Turkey Salad recipe from Food.com.
Provided by Happy Harry 2
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 614.9, Fat 11, SaturatedFat 1.8, Sodium 40.6, Carbohydrate 117.5, Fiber 5.9, Sugar 9.5, Protein 11.8
TARRAGON TURKEY SALAD
This is a good recipe for using up leftover turkey. Cooked chicken would work as well. Using one pink and one white grapefruit make a lovely presentation. This salad is interesting because the dressing is quick simmered, then chilled before serving. From "The Great British Kitchen" by The British Food Trust.
Provided by threeovens
Categories Poultry
Time 2h18m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297.3, Fat 9.9, SaturatedFat 2.3, Cholesterol 87.8, Sodium 151.2, Carbohydrate 15.9, Fiber 0.9, Sugar 3.9, Protein 35.9
TARRAGON TURKEY MEDALLIONS
Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.
Yield Serves 4; 3 ounces turkey per serving
Number Of Ingredients 9
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
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