Honey Tarragon Turkey And Grape Salad Recipes

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GRAPE TURKEY SALAD



Grape Turkey Salad image

"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

12 cups cubed cooked turkey breast
2 pounds green grapes, halved
5-1/4 cups diced celery
1 to 1-1/2 cups chopped pecans, toasted
3 green onions, sliced
2 cups mayonnaise
1-1/2 cups chicken broth
3/4 cup vinaigrette
1 tablespoon prepared mustard

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



Tarragon and Turkey Salad image

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

3 cups brown rice, cooked
2 cups turkey breast, cooked and cubed
1 cup seedless grapes, halved (red or green)
1/2 cup red bell pepper, chopped
1/3 cup scallion, sliced
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons tarragon leaves, dried
2 teaspoons spicy mustard
1 teaspoon sugar

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



Tarragon Turkey Salad image

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

7 ounces chicken stock or 7 ounces turkey stock
1 orange, zested and juiced
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
1/2 tablespoon sherry wine vinegar
1 lb cooked turkey, cut into thin strips
7 ounces mixed salad greens
2 grapefruits, peeled and diced
fresh tarragon, for garnish

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

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