ven to 350\u00b0F. Tenderize turkey between layers of plastic wrap
Mix turkey, grapes and nuts together.
Add Kraft salad dressing.
Put on lettuce leaf and garnish with tomato and serve. Makes one or two servings.
Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.
Wipe turkey with damp paper towels.
In
Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
Prepare a sauce using remaining ingredients, except peanuts.
Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
Serve on curly leaf lettuce and garnish with peanuts.
Mix turkey, salad oil, orange juice, vinegar and salt.
Let stand overnight.
Mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers,
Sprinkle turkey breast chunks with lemon juice and salt. Chill several hours. Add rest of ingredients and toss lightly. May be served on lettuce leaves.
Fry bacon until crisp; drain and crumble.
Toss lettuce, bacon, tomato and turkey.
Garnish with egg slices.
Serve with Barbecue Dressing.
Preheat oven to 375\u00b0F
Place turkey in baking pan.
Brush turkey with oil.
Sprinkle with salt and pepper.
Roast until meat thermometer inserted into thickest part of meat registers 180\u00b0F, about 1 hour.
Cool.
Remove skin and bones.
Cut meat into 1/2-inch cubes.
Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
Add turkey, onions, celery and raisins; toss to coat.
Season with salt and pepper.
(Can be made 1 day ahead. Cover; chill.)
Mix cashews into salad.
To make the dressing: whisk together the dressing ingredients until smooth.
Cover and chill until ready to use.
To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours so that flavors will blend.
To serve: line salad plates with butter lettuce leaves.
Divide turkey mixture evenly among plates.
Unroll the turkey thigh. Rub with the mustard, sprinkle with half the marjoram and
Whisk together soy sauce, vinegar, sesame oil, sugar and red pepper in large bowl.
Cook carrots according to package directions.
Using a slotted spoon, remove to bowl with dressing. Return carrot cooking water to boiling.
Add peas.
Return to boiling over medium heat; cook, covered, 4 minutes or until tender.
Drain.
Add with turkey and water chestnuts to carrots. Let stand 30 minutes.
Meanwhile, prepare noodles according to package directions.
Top noodles with turkey salad.
Cook shells and drain.
Chop vegetables and mix with turkey and noodles.
Combine Miracle Whip and mustard.
Fold into salad. Garnish with olives and egg slices.
Best when prepared the day before.
Preheat grill to high heat.
Rub chix on all sides with 1 tsp olive oil.
Season to taste with salt and pepper.
Grill on high heat for 3-5 minutes per side, or until the chix is no longer pink inside.
Let the chix cool, then cut into bite-sized cubes.
Whisk together the remaining 2 tsp EVOO (in a large bowl), yogurt and mustard.
Add chix, celery, grapes and apple.
Gently toss the mixture well to combine.
Season to taste with salt and pepper.
Garnish with lettuce leaves, if desired.
In a large bowl, combine the turkey, radishes, carrots, zucchini and onion.
In a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. Pour dressing over turkey mixture and toss to coat.
Divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.
In small saucepan, over medium heat, heat mustard, orange juice, green onion, oil, honey, soy sauce and ginger for 2 to 3 minutes or until heated through; keep warm. On large serving platter, layer salad greens, pea pods, orange segments, water chestnuts, turkey strips and noodles. Serve salad drizzled with warm mustard dressing.
Combine the turkey, celery, green pepper and onion in a bowl. Set aside.
In another bowl, combine mayonnaise, whipped cream, bouillon granules, salt and pepper.
Mix well.
Fold into turkey-vegetable mixture.
Refrigerate until serving time.
Mound turkey salad on crisp lettuce and circle with desired garnishes. Serves 6 to 8.
Mix meat, onion, oranges, nuts and celery in a bowl.
In a separate bowl, whisk rind, mustard, honey, juice, oil, salt and pepper.
Line a plate with lettuce leaves.
Toss salad ingredients with the dressing; then arrange on lettuce leaves.
(Very pretty for a luncheon, as well as delicious.)
Place diced turkey in bowl with celery and green pepper. Season with salt.
Blend in mayonnaise, lemon juice and chutney. Chill.