RECIPE FOR TURKEY SALAD RECIPES

Name: Turkey Salad Sandwiches
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 10 ounces deli turkey, cubed; 2 cups torn romaine; 6 bacon strips, cooked and crumbled; 1/2 cup shredded Swiss cheese; 1/2 cup mayonnaise; 1/3 cup frozen peas, thawed; 2 green onions, thinly sliced; 1/4 teaspoon pepper; 12 slices whole wheat bread

TURKEY SALAD SANDWICHES RECIPE: HOW TO MAKE IT

Turkey Salad Sandwiches Recipe: How to Make It image

Writes Merrijane Rice from Bountiful, Utah, “Inspired by a delicious turkey salad sandwich at a local deli, I developed my own version to suit my family's tastes. Serve this on croissants for an elegant luncheon or on hearty whole-grain bread for a filling meal. Pre-cooked bacon and canned-or leftover-turkey make it a snap to prepare!”

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

10 ounces deli turkey, cubed
2 cups torn romaine
6 bacon strips, cooked and crumbled
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
1/3 cup frozen peas, thawed
2 green onions, thinly sliced
1/4 teaspoon pepper
12 slices whole wheat bread

Steps:

In a large bowl, combine the first 8 ingredients. Spoon 2/3 cup mixture on each of six bread slices. Top with remaining bread slices.

Nutrition Facts : Calories 398 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 1039mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 22g protein.

CHICKEN OR TURKEY SALAD SANDWICHES RECIPE | FOOD NET…

Chicken or Turkey Salad Sandwiches Recipe | Food Net… image

Provided by Food Network Kitchen

Total Time 8 minutes

Prep Time 8 minutes

Number Of Ingredients 6

Ingredients

1 1/2 cups shredded chicken or turkey meat
1/2 cup chopped celery (or use apple, fennel, or radish)
1/4 small red onion, chopped, (or use 2 scallions, white and green parts, or 1 large shallot)
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper
8 slices bread

Steps:

Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread.

Nutrition Facts : Calories 470, FatContent 28 grams, SaturatedFatContent 5 grams, CholesterolContent 80 milligrams, SodiumContent 690 milligrams, CarbohydrateContent 24 grams, FiberContent 1 grams, ProteinContent 31 grams

More about "recipe for turkey salad recipes"

TURKEY SALAD SANDWICHES RECIPE: HOW TO MAKE IT

Writes Merrijane Rice from Bountiful, Utah, “Inspired by a delicious turkey salad sandwich at a local deli, I developed my own version to suit my family's tastes. Serve this on croissants for an elegant luncheon or on hearty whole-grain bread for a filling meal. Pre-cooked bacon and canned-or leftover-turkey make it a snap to prepare!”
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch
Calories 398 calories per serving

In a large bowl, combine the first 8 ingredients. Spoon 2/3 cup mixture on each of six bread slices. Top with remaining bread slices.

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Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving

1. Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
2. Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
3. Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
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5. Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
6. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
7. Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
8. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
9. Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
10. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
11. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
12. Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
13. Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.

See details

TURKEY SALAD SANDWICHES RECIPE: HOW TO MAKE IT

In a large bowl, combine the first 8 ingredients. Spoon 2/3 cup mixture on each of six bread slices. Top with remaining bread slices.

See details

CHICKEN OR TURKEY SALAD SANDWICHES RECIPE | FOOD NET…

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