Turkey Salad Over Mixed Greens With Fruit Recipes

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TURKEY SALAD WITH FRUIT



Turkey Salad with Fruit image

Delight your guests with a make-ahead turkey salad, an appealingly colorful dinner!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 9

4 cups mixed salad greens
10 oz cooked turkey or chicken
2 medium stalks celery
1 medium green onion with top
1 can (11 oz) mandarin orange segments
1 can (8 oz) sliced water chestnuts
1 container (6 oz) peach, orange or lemon yogurt (2/3 cup)
1/4 teaspoon ground ginger
1 cup seedless green grapes

Steps:

  • Wash the salad greens, let drain and refrigerate.
  • Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
  • In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
  • On 4 plates, arrange the salad greens. Top greens with turkey salad.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 18 g, TransFat 0 g

TURKEY-MIXED GREENS SALAD WITH STRAWBERRIES, KIWI AND CASHEWS IN HONEY-SESAME DRESSING



Turkey-Mixed Greens Salad with Strawberries, Kiwi and Cashews in Honey-Sesame Dressing image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2-pound) reserved cooked turkey tenderloin, sliced
4 cups mixed greens
1 cup sliced strawberries
2 sliced kiwi
1/2 cup dry-roasted, salted cashews
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper

Steps:

  • Cut turkey into bite-size pieces and set aside.
  • Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews.
  • In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.

FRUITED TURKEY SALAD



Fruited Turkey Salad image

This salad is perfect for Thanksgiving leftovers. But because it comes together so quickly, you'll want to make it more often. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup Yoplait® Original fat-free plain yogurt or fat-free sour cream
1/4 cup fat-free mayonnaise
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
1 lb cooked skinless turkey breast, cut into 1/2-inch cubes
2 medium celery stalks, chopped
1 apple, cut into 1/2-inch cubes
1/3 cup dried apricots, sliced
3 tablespoons coarsely chopped walnuts, toasted

Steps:

  • In large bowl, stir together yogurt, mayonnaise, thyme, lemon peel and lemon juice. Add turkey, celery, apple and apricots. Toss gently to coat.
  • Sprinkle with walnuts.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 16 g, TransFat 0 g

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