Best Smoked Turkey And Blue Cheese Salad Recipes

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MEAL-PREP TURKEY COBB SALAD



Meal-Prep Turkey Cobb Salad image

Cubed deli turkey takes the place of chicken, while Cheddar replaces blue cheese in this easy Cobb-inspired salad. The protein-rich turkey and cheese, plus eggs and bacon, gives the salad staying power, so you won't get hungry an hour after you eat. Feel free to swap out the turkey for cooked chicken or chickpeas to mix things up. Serve the salad right away or pack it up in individual containers and you'll be set for lunch for days.

Provided by Carolyn Casner

Categories     Healthy Cobb Salad Recipes

Time 30m

Number Of Ingredients 14

3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
8 cups chopped romaine lettuce
2 scallions, sliced
1 cup halved cherry tomatoes
1 cup halved and sliced cucumber
3 ounces cubed deli turkey
2 slices cooked bacon, halved
2 large hard-boiled eggs, halved
½ cup shredded sharp Cheddar cheese
1 avocado, pitted and quartered

Steps:

  • Whisk vinegar, oil, mustard, salt and pepper in a small bowl. Divide the dressing among 4 small glass jars.
  • Divide romaine, scallions, tomatoes, cucumber, turkey, bacon, egg halves and Cheddar among 4 3-cup lidded glass containers.
  • Just before serving, add avocado (if using) and dressing to the salad and toss to coat.

Nutrition Facts : Calories 275 calories, Carbohydrate 6.9 g, Cholesterol 124.9 mg, Fat 20.9 g, Fiber 2.8 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 498 mg, Sugar 3.1 g

SMOKED TURKEY SALAD



Smoked Turkey Salad image

Provided by Alton Brown

Time 8h15m

Yield 2 servings

Number Of Ingredients 14

2 Smoked Turkey Legs, recipe follows
1/4 cup diced celery
1/4 cup diced apple
1 tablespoon pecans, roasted
1 teaspoon rice wine vinegar
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
3 quarts water, hot
225 grams kosher salt
225 grams dark brown sugar
1100 grams (about 2.5 pounds) ice
6 turkey legs
1 cup unsalted chicken stock

Steps:

  • Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
  • Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
  • Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
  • Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
  • While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
  • Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
  • Defat the jus, remove the skins and serve the legs alongside the smoky jus.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS



Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

Steps:

  • Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
  • Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
  • Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

SMOKED TURKEY, BLUE CHEESE, AND RED ONION SANDWICHES



Smoked Turkey, Blue Cheese, and Red Onion Sandwiches image

To take the sandwiches on a picnic, use ciabatta rolls-they will stay firm despite the mayo.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Onion     turkey     Picnic     Super Bowl     Quick & Easy     Lunch     Blue Cheese     Arugula     Tailgating     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 8

1 1/2 tablespoons olive oil
2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
3 1/2 tablespoons red wine vinegar
6 cups trimmed large arugula leaves (about 4 ounces), divided
3/4 cup mayonnaise
8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half
12 ounces thinly sliced smoked turkey
3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
  • Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

SMOKED SALMON, CRISPY BACON, AND MAYTAG BLUE CHEESE SALAD



Smoked Salmon, Crispy Bacon, and Maytag Blue Cheese Salad image

Provided by Food Network

Categories     main-dish

Time 8h58m

Yield 4 to 6 entree-size salads

Number Of Ingredients 22

1 teaspoon white vinegar
1 teaspoon chopped garlic
1 1/2 cups olive oil
5 slices bacon, diced
1 egg
1 teaspoon Dijon mustard
6 ounces blue cheese (recommended: Maytag Blue)
1/2 cup buttermilk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash hot pepper sauce (recommended: Tabasco)
12 ounces fresh spinach, washed and patted dry
2/3 cup thinly sliced red onion
1 pound House-Smoked Salmon, recipe follows
4 hard-boiled eggs, peeled, quartered, and lightly seasoned with salt
1 1/2 teaspoons kosher salt
3/4 teaspoons paprika
1/4 teaspoon granulated garlic powder
1/2 teaspoon granulated onion powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound skin-on salmon fillet

Steps:

  • Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
  • In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
  • In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
  • In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
  • Prepare a stovetop smoker according to the manufacturer's directions.
  • Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.

SMOKED TURKEY AND BLUE CHEESE SALAD



Smoked Turkey and Blue Cheese Salad image

Categories     Salad     Cheese     Leafy Green     Poultry     turkey     No-Cook     Quick & Easy     High Fiber     Healthy     Bon Appétit

Yield Serves 2

Number Of Ingredients 12

4 cups red leaf lettuce, torn into bite-size pieces
6 ounces smoked turkey, sliced
1/2 Red Delicious apple, sliced
3 ounces blue cheese, crumbled
3 tablespoons pecan halves
Cider Vinaigrette (recipe included)
Cider Vinaigrette
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon minced onion
1 teaspoon Dijon mustard
1/2 teaspoon sugar

Steps:

  • Combine first 5 ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper. Toss well and serve.
  • Whisk all ingredients in small bowl to blend. Season to taste with salt.
  • Makes about 1/2 cup.

SMOKED TURKEY SALAD WITH GOAT CHEESE AND WALNUTS



Smoked Turkey Salad with Goat Cheese and Walnuts image

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
5 cups mesclun salad greens (about 2 1/2 ounces)
1/4 fennel bulb, thinly sliced
6 ounces sliced smoked turkey breast, cut in thin strips
2 ounces goat cheese, crumbled (about 1/4 cup)
1/4 cup walnuts halves, toasted

Steps:

  • Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  • Toss the salad greens with the fennel in a large bowl. Add the smoked turkey along with the goat cheese, and walnuts to the salad. Season with salt and pepper and toss with the dressing. Divide the salad among 2 plates and serve.

Nutrition Facts : Calories 218 calorie, Fat 34 grams, SaturatedFat 5.5 grams, Carbohydrate 11 grams, Fiber 3.5 grams

SMOKED TURKEY JARLSBERG SALAD SUPREME



Smoked Turkey Jarlsberg Salad Supreme image

A quick stop at the deli yields a rich turkey salad with bursts of juicy grapes and crunchy almonds. 20-minute meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 9

1 1/2 pounds smoked turkey breast, cut into 1x 1/4-inch strips (5 cups)
8 ounces Jarlsberg or Swiss cheese, cut into 1x 1/4-inch strips (2 cups)
2 cups seedless red grapes, whole or cut in half
1 1/2 cups slivered almonds, toasted
2/3 cup mayonnaise or salad dressing
2/3 cup sour cream
2 to 4 tablespoons milk
Salt and pepper to taste, if desired
Lettuce, if desired

Steps:

  • Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
  • Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.

Nutrition Facts : Calories 575, Carbohydrate 14 g, Cholesterol 120 mg, Fiber 3 g, Protein 40 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg

SMOKED TURKEY, PECAN, AND BLUE CHEESE SALAD



Smoked Turkey, Pecan, and Blue Cheese Salad image

Number Of Ingredients 12

1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup honey
1/2 cup chopped onion
4 teaspoons Tabasco
salt and pepper to taste
6 cups assorted salad greens, bite-size pieces
2 cups curly endive, bite-size pieces
8 ounces smoked turkey, diced
2/3 cup crumbled blue cheese
2/3 cup toasted and chopped pecans
1 avocado, peeled, pitted, and diced

Steps:

  • In a blender, purée oil, vinegar, honey, onion, and tabasco. Season dressing to taste with salt and pepper. Rinse and dry greens in salad spinner. Greens have to be as dry as possible for dressing to adhere. In a large bowl, combine greens and endive and toss with enough dressing to coat. Add remaining ingredients and drizzle with more dressing. Toss gently. May be made up to 4 hours ahead.

Nutrition Facts : Nutritional Facts Serves

SMOKED TURKEY AND CHEESE SPREAD



Smoked Turkey and Cheese Spread image

Categories     Cheese     Dairy     Herb     Nut     Poultry     turkey     Appetizer     Low Carb     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about 2 1/4 cups

Number Of Ingredients 5

1 8-ounce package cream cheese, room temperature
3 tablespoons mayonnaise
1 cup coarsely chopped fully cooked smoked turkey (about 6 ounces)
1/2 cup plus 2 tablespoons chopped pecans
6 tablespoons chopped fresh parsley

Steps:

  • Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

PEAR, BLUE CHEESE, WALNUT SALAD W/SMOKED TURKEY



Pear, Blue Cheese, Walnut Salad W/smoked Turkey image

Make and share this Pear, Blue Cheese, Walnut Salad W/smoked Turkey recipe from Food.com.

Provided by AZRT8871

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons cider vinegar
2 tablespoons water
1 1/2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
10 ounces smoked turkey breast
1 cup red seedless grapes, halved
1/2 cup chopped celery
2 large red bartlett pears, thinly sliced
4 cups gourmet salad greens
1/4 cup crumbled blue cheese
2 tablespoons chopped walnuts

Steps:

  • Combine first 5 ingredients in a large bowl, and stir with a whisk. Add turkey, grapes, celery, and pears, tossing well to coat. Arrange 1 cup greens on each of 4 plates; divide grape mixture evenly over greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons walnuts.

Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 39.9, Sodium 1015, Carbohydrate 25.5, Fiber 4.1, Sugar 16.8, Protein 17.8

SMOKED TURKEY SANDWICHES WITH BLUE CHEESE AND RED ONIONS



Smoked Turkey Sandwiches with Blue Cheese and Red Onions image

Potato salad, grapes or fresh figs, and brownies round out this lunch. To make things even easier, use raw onions.

Yield Makes 4

Number Of Ingredients 9

2 large red onions, cut into 1/3-inch-thick slices
Olive oil
1 cup crumbled Maytag blue cheese
3 tablespoons sour cream
1 tablespoon minced fresh thyme
8 5x3x1/2-inch slices multi-grain bread
8 radicchio leaves
3/4 pound sliced smoked turkey
2 tablespoons Dijon mustard

Steps:

  • Prepare barbecue (medium-high heat) or preheat griddle pan over medium-high heat. Brush onion with olive oil. Grill until brown, about 2 minutes per side. Season with salt and pepper; cool.
  • Mix cheese, sour cream, and thyme in small bowl to blend. Season generously with pepper. Spread cheese mixture over 4 bread slices. Top cheese with grilled onions, radicchio, then turkey. Spread mustard on remaining 4 bread slices; place atop turkey. Press sandwiches lightly to compact. Cut sandwiches in half; wrap each tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

SAVORY SMOKED TURKEY AND BLUE CHEESE SALAD



Savory Smoked Turkey and Blue Cheese Salad image

The bold, distinctive flavors of apples, candied nuts, and smoked turkey are joined harmoniously in this magnificent summer salad.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

1 (9 ounce) package HORMEL® NATURAL CHOICE® Smoked Deli Turkey, cut into strips
4 cups red leaf lettuce, torn into bite size pieces
4 cups romaine lettuce, torn into bite sized pieces
6 ounces bleu cheese, crumbled
1 tart, crisp apple, thinly sliced
¼ cup candied pecans
8 tablespoons Bottled vinaigrette, to taste
1 pinch Freshly ground black pepper, to taste

Steps:

  • Combine first 6 ingredients in a large bowl. Add dressing to taste. Season with freshly ground pepper. Toss well. Serve with crusty French bread and butter.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 21.3 g, Cholesterol 60.4 mg, Fat 16 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 8.4 g, Sodium 1621.9 mg, Sugar 15.4 g

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