Smoked Turkey And Blue Cheese Salad Recipes

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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

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, 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 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.

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