Tangy Turkey Salad Recipe

5 1
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Tangy Turkey Salad Recipe

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5 1
Publisher Photo
This started out as just a plain-tasting chicken salad. I changed some ingredients and added others. Now whenever I serve it, someone is sure to ask for my version of the recipe! Since I retired from teaching a few years ago, I've enjoyed having time to try new recipes and entertain!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • DRESSING:
  • 1/2 cup Miracle Whip Light
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon minced chives
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • SALAD:
  • 2 to 3 cups cubed cooked turkey breast
  • 1 cup seedless green grapes, halved if desired
  • 1 cup sliced celery
  • 1 cup pineapple chunks, drained and halved if desired
  • Leaf lettuce
  • 4 cantaloupe rings, peeled and seeded (about 3/4 inch thick)
  • 1/2 cup pecans, toasted

Directions

In a small bowl, combine dressing ingredients. Refrigerate.
Prepare salad ingredients and mix lightly with dressing. Cover individual luncheon plates with base of lettuce and fill center with salad. Garnish with pecans. Yield: 4 servings.
Originally published as Tangy Turkey Salad in Country Woman January/February 1989, p29

Nutritional Facts

1-1/2 cups: 403 calories, 17g fat (0 saturated fat), 86mg cholesterol, 389mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 2 fat.

  • DRESSING:
  • 1/2 cup Miracle Whip Light
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon minced chives
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • SALAD:
  • 2 to 3 cups cubed cooked turkey breast
  • 1 cup seedless green grapes, halved if desired
  • 1 cup sliced celery
  • 1 cup pineapple chunks, drained and halved if desired
  • Leaf lettuce
  • 4 cantaloupe rings, peeled and seeded (about 3/4 inch thick)
  • 1/2 cup pecans, toasted
  1. In a small bowl, combine dressing ingredients. Refrigerate.
  2. Prepare salad ingredients and mix lightly with dressing. Cover individual luncheon plates with base of lettuce and fill center with salad. Garnish with pecans. Yield: 4 servings.
Originally published as Tangy Turkey Salad in Country Woman January/February 1989, p29

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