TOTAL TIME: Prep: 15 min. + chilling
MAKES: 7 servings


  • 4 cups cubed cooked turkey
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 cup seedless green grapes, halved
  • 1 cup sliced celery
  • 2 tablespoons vegetable oil
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt, optional
  • 1/2 cup mayonnaise
  • 1/2 cup salted sunflower kernels, optional

Nutritional Facts

1 cup: 184 calories, 6g fat (0 saturated fat), 49mg cholesterol, 280mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 very lean meat, 1 fruit, 1 fat.


  1. In a large bowl, combine turkey, pineapple, grapes and celery. Whisk together oil, orange juice, lemon juice, parsley and salt if desired in a small bowl. Pour over salad; toss to coat. Chill for 2 hours. Just before serving, add mayonnaise and sunflower kernels if desired; mix well. Yield: 7 servings.
Originally published as Fruited Turkey Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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