Kansas City Smoked Turkey Salad Recipes

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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 SALAD



Smoked Turkey Salad image

This is a very nice salad, especially in the summer. Smoked chicken could be substituted for the turkey.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

8 large red potatoes, cut in eights
1 lb green beans, trimmed
4 ears corn, shucked,kernels removed with a sharp paring knife
1/2 red onion, thinly sliced
1/2 lb smoked turkey breast, diced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon dried sweet basil leaves
4 tablespoons olive oil

Steps:

  • In a large pot bring 2 quarts of water to a boil.
  • Add the potatoes and cook until almost tender, about 15 minutes.
  • Add the green beans and corn and cook for 3 minutes.
  • Drain in a colander.
  • Place the vegetables in a salad bowl.
  • Add the red onion slices and turkey; toss to combine.
  • In a bowl, combine the salt, pepper and balsamic vinegar.
  • Whisk until the salt dissolves.
  • Add the mustard and basil, whisk well.
  • Slowly drizzle in the olive oil, while whisking constantly, to form an emulsion.
  • Pour the dressing over the salad and stir to combine.

Nutrition Facts : Calories 848.9, Fat 17.1, SaturatedFat 2.6, Cholesterol 27.2, Sodium 1410.5, Carbohydrate 152.9, Fiber 18.9, Sugar 19.6, Protein 32.2

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