Gobbler Salad Recipe
Gobbler Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Not only is this surprising salad a good way to use up that leftover turkey, it tastes great and it's good for you, too. Chock-full of nutritious ingredients, this salad from Marcy Kennedy of Wallaceburg, Ontario has a flavor for everyone.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups cubed cooked turkey breast
  • 3 celery ribs, finely chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, thinly sliced
  • 1/2 cup raisins
  • 1/2 cup frozen peas, thawed
  • 1/3 cup minced fresh parsley
  • 4 hard-boiled large eggs, chopped
  • DRESSING:
  • 3/4 cup plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh dill
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large bowl, combine the turkey, celery, red pepper, onions, raisins, peas, parsley and eggs. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Refrigerate until serving. Yield: 8 servings.
Originally published as Gobbler Salad in Light & Tasty December/January 2008, p12

Nutritional Facts

1-1/4 cups: 278 calories, 7g fat (2g saturated fat), 202mg cholesterol, 389mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

  • 6 cups cubed cooked turkey breast
  • 3 celery ribs, finely chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, thinly sliced
  • 1/2 cup raisins
  • 1/2 cup frozen peas, thawed
  • 1/3 cup minced fresh parsley
  • 4 hard-boiled large eggs, chopped
  • DRESSING:
  • 3/4 cup plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh dill
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large bowl, combine the turkey, celery, red pepper, onions, raisins, peas, parsley and eggs. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Refrigerate until serving. Yield: 8 servings.
Originally published as Gobbler Salad in Light & Tasty December/January 2008, p12

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