Turkey Salad Polynesian Recipes

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TURKEY SALAD



Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories     Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

  • Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  • Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

TURKEY SALAD



Turkey Salad image

This turkey salad is a blend of diced turkey and colorful veggies, all tossed in a savory creamy dressing. A super easy and delicious way to use up leftover turkey with plenty of options to customize the flavors!

Provided by Sara Welch

Categories     Salad

Time 16m

Number Of Ingredients 10

4 cups cooked turkey (diced)
1/2 cup celery (finely chopped)
2 tablespoons red onion (finely chopped)
2 tablespoons fresh parsley leaves (finely chopped)
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
salt and pepper to taste

Steps:

  • Place the turkey in a large bowl.
  • Add the celery, red onion and parsley to the bowl.
  • In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, sugar, salt and pepper.
  • Pour the dressing over the turkey mixture. Toss gently to coat, then serve.

Nutrition Facts : Calories 240 kcal, Carbohydrate 1 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TURKEY SALAD POLYNESIAN



Turkey Salad Polynesian image

This is another delicious warm weather salad from my Pillsbury cook booklet from 1990. It is delicious and makes a pretty presentation. So refreshing!!! Hope you enjoy!!!

Provided by Bobtail

Categories     Low Cholesterol

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces uncooked mostaccioli pasta
2 cups cubed cooked turkey or 2 cups cooked chicken
3/4 cup sliced celery
3/4 cup chopped walnuts
1/4 cup thinly sliced green onion
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) can pineapple tidbits, in own juice,drained (reserve juice)
1/2 cup mayonnaise
1/3 cup sour cream
2 tablespoons reserved pineapple juice
1/2 teaspoon salt
lettuce, optional

Steps:

  • Cook pasta to desired doneness, drain and rinse with cold water.
  • In a large bowl, combine all of the salad ingredients.
  • In a small bowl, combine all of the dressing ingredients, mixing well.
  • To serve, pour dressing over salad mixture and toss gently.
  • You may wish to serve salad on pieces of lettuce.

Nutrition Facts : Calories 353.6, Fat 16.4, SaturatedFat 3.3, Cholesterol 34.6, Sodium 290.2, Carbohydrate 36.6, Fiber 3, Sugar 9.2, Protein 16.7

HAWAIIAN TURKEY SALAD



Hawaiian Turkey Salad image

I just adopted this recipe for the Coconut Lovers Collection, cant wait to make an updated version.

Provided by M S

Categories     Other Salads

Number Of Ingredients 10

3 c cooked brown rice
2 c turkey, cooked and chopped
8 oz pineapple, drained chunks with juice reserved
8 oz water chestnuts, drained and sliced
1 medium apple, chopped
1/3 c macadamia nuts, chopped
1/2 tsp salt
1/2 c plain yogurt
lettuce leaves
1/4 c coconut, shredded and toasted (unsweetened)

Steps:

  • 1. Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
  • 2. Toss lightly with yogurt and 1 tablespoon pineapple juice.
  • 3. Serve on lettuce leaves and garnish with coconut.

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