Best Turkey With Two Salads Recipes

TURKEY WITH TWO SALADS

Turkey with Two Salads image

A pair of salads refresh leftover Spice-Rubbed Turkey Breast made earlier in the week; the spinach and couscous are dolled up in low-fat Dijon dressing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 40m

Number Of Ingredients 10

Ingredients

6 teaspoons olive oil
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 medium yellow onion, finely chopped
1 cup Israeli couscous
2/3 cup dried cranberries or cherries
1/4 cup fresh lime juice (from about 2 limes)
1 tablespoon Dijon mustard
3 packed cups loose spinach (about 5 ounces), trimmed, well washed and dried
1 pound cooked turkey, thinly sliced, room temperature

Steps:

In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside.
Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined.
Divide spinach among 4 serving plates; top with turkey slices, and serve with couscous.

Nutrition Facts : Calories 489 g, Fat 11 g, Fiber 3 g, Protein 43 g, SaturatedFat 1 g

TURKEY SALAD

Turkey Salad image

I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.-Ruthe Holmberg, Louisville, Kentucky

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 hard-boiled large egg
4 cups shredded cooked turkey or chicken
3/4 cup mayonnaise
1 tablespoon sweet pickle relish
1/2 cup chopped pecans

Steps:

In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

Nutrition Facts :

BLT TURKEY SALAD

BLT Turkey Salad image

This variation of a BLT salad goes great with a side of garlic bread or garlic toast, and will satisfy even the pickiest eaters. -Sherry Conley, Noel Hants County, Nova Scotia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (1-1/4 cups each).

Number Of Ingredients 14

Ingredients

1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1-1/2 cups chopped tomatoes
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber

Steps:

In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat.

Nutrition Facts : Calories 294 calories, Fat 19g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 410mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.