Smoked Turkey Paella 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

PAELLA SALAD



Paella Salad image

Provided by Ina Garten

Categories     main-dish

Time 2h30m

Yield 6 to 7 servings

Number Of Ingredients 21

4 cups good chicken stock, preferably homemade
1 teaspoon dried fennel seeds
1/2 teaspoon curry powder
1/2 teaspoon saffron threads
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
1 1/2 cups chopped red onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 1/2 cups long-grain white rice, such as Carolina
2 boneless, skinless chicken breasts, 1-inch-diced
1 pound (16- to 20-count) shrimp, peeled and deveined
1 cup (1/2-inch-diced) celery
1 cup sliced scallions, white and green parts (5 scallions)
1 cup frozen peas, such as Birds Eye Garden Peas
1 Holland red bell pepper, cored, seeded, and 3/4-inch-diced
1 Holland yellow bell pepper, cored, seeded, and 3/4-inch-diced
8 ounces kielbasa, sliced diagonally 1/4 inch thick
3/4 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 pound mussels, scrubbed and debearded

Steps:

  • Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
  • Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
  • Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.

SMOKED TURKEY AND JARLSBERG SALAD



Smoked Turkey and Jarlsberg Salad image

Make and share this Smoked Turkey and Jarlsberg Salad recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs smoked turkey breast, cut into 1x 1/4-inch strips (5 cups)
2 cups jarlsberg cheese (8 ounces) or 2 cups swiss cheese, cut into 1x 1/4-inch strips (8 ounces)
2 cups red seedless grapes, whole (can sub 1 cup dried cranberries or dried cherries ) or 2 cups red seedless grapes, cut in half (can sub 1 cup dried cranberries or dried cherries )
1 1/2 cups slivered almonds, toasted (see 'how to' below)
2/3 cup mayonnaise or 2/3 cup salad dressing
2/3 cup sour cream
2 -4 tablespoons milk
salt and pepper
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.
  • How to Toast Nuts: To toast nuts, spread them in an ungreased shallow pan and bake at 350 degrees for 6 - 10 minutes, stirring frequently, until light brown. Or sprinkle in an ungreased heavy skillet and cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition Facts : Calories 464.6, Fat 30.3, SaturatedFat 10.1, Cholesterol 86.8, Sodium 1208.3, Carbohydrate 19.5, Fiber 2.8, Sugar 9, Protein 31.9

SMOKED TURKEY PAELLA SALAD



Smoked Turkey Paella Salad image

This recipe can be prepared in 45 minutes or less. Start the meal with gazpacho, then offer crusty bread, marinated green and black olives, and sangria with the salad. End with raspberries atop vanilla custards.

Yield Serves 2, can be doubled

Number Of Ingredients 8

1/3 cup (or more) purchased oil and vinegar dressing
1/2 teaspoon paprika
1 1/2 cups canned low-salt chicken broth
1/4 teaspoon crushed saffron threads or 3 teaspoons powdered saffron
3/4 cup long-grain white rice
2/3 cup frozen green peas
6 ounces smoked turkey, cut into 1/3-inch pieces
1/2 cup coarsely chopped red bell pepper

Steps:

  • Whisk 1/3 cup dressing and paprika in small bowl to blend. Bring broth and saffron to boil in heavy medium sauce-pan over high heat. Mix in rice. Cover, reduce heat to low and simmer until rice is almost tender, about 15 minutes. Mix in peas. Cover and cook until rice and peas are tender and broth is absorbed, about 5 minutes.
  • Transfer rice mixture to large bowl. Cool 5 minutes; fluff with fork. Mix in turkey and red bell pepper. Add dressing mixture and toss to blend, adding more purchased dressing by tablespoonfuls, if desired. Season salad with salt and pepper. Serve at room temperature.

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