Cape Cod Turkey Salad Recipes

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CAPE COD CHOPPED SALAD



Cape Cod Chopped Salad image

Provided by Ina Garten

Categories     appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

CAPE COD TURKEY SALAD



Cape Cod Turkey Salad image

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

Provided by Gin

Categories     Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

3 cups diced cooked turkey
1 cup diced celery
½ cup dried cranberries
½ cup coarsely chopped walnuts
1 cup mayonnaise
½ cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
⅛ teaspoon black pepper

Steps:

  • Mix the turkey, celery, cranberries, and walnuts together in a bowl.
  • To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 12.3 g, Cholesterol 75.6 mg, Fat 43 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 8.6 g, Sodium 381.3 mg, Sugar 7.5 g

CAPE COD TURKEY



Cape Cod Turkey image

Have you ever heard the term Cape Cod Turkey?. Believe it or not there's no turkey in it at all. This old time recipe is for salt cod served with potatoes, eggs, and cream sauce. This is a very old recipe served on Cape Cod for many years back in the day.

Provided by Carol Junkins

Categories     Fish

Time 30m

Number Of Ingredients 5

1 box salt cod fish
1/4 lb salt pork
8 medium potatoes, boiled and peeled
1 c medium cream sauce
1 hard boiled egg

Steps:

  • 1. Cover the cod with cold water, bring to boil, drain. Repeat 2 or 3 times.
  • 2. Meanwhile boil the potatoes, cube and fry out the salt pork, and prepare the cream sauce and the hardboiled egg.
  • 3. When serving pour the cream sauce over the potatoes and fish, add the the sliced egg and sprinkle with the pork scraps.
  • 4. White Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 1/8 teaspoon salt Dash white pepper 1 cup 2% milk *see note* Directions In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Yield: 1 cup. * Could use half & half or cream instead of milk ~

CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)



Cape Cod Chopped Salad (Ina Garten Back to Basics) image

This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Salad Dressings

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large granny smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
kosher salt
1/2 teaspoon fresh ground black pepper
2/3 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
  • NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8

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