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Fruited Turkey Salad

 Fruited Turkey Salad
During my spare time, I can be found in the kitchen...I love trying new recipes. In this recipe, sunflower seeds add a special crunch to turkey salad.
7 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 cup (prepared with unsweetened pineapple and fat-free mayonnaise and without salt and sunflower seeds) equals 184 calories, 6 g fat (0 saturated fat), 49 mg cholesterol, 280 mg sodium, 18 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 fruit, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Fruited Turkey Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.