Turkey Cashew Salad Recipe

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This salad has appeared at many bridal and baby showers, and I finally received the recipe. The salty crunchy cashews work nicely with the sweet tangy dressing.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1 cup small ring pasta
  • 4 cups cubed cooked turkey or chicken
  • 1 cup thinly sliced celery
  • 1 cup seedless green grapes, halved
  • 1 cup mayonnaise
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons grated orange peel
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3/4 cup salted cashews

Nutritional Facts

1 cup: 477 calories, 35g fat (6g saturated fat), 63mg cholesterol, 529mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 25g protein.


  1. Cook pasta according to package directions; drain. Rinse in cold water; place in a large bowl. Add the turkey, celery and grapes. In a small bowl, combine mayonnaise, orange juice, vinegar, oil, orange peel, salt and ginger. Pour over salad; toss to coat. Chill for at least 1 hour. Stir in cashews just before serving. Yield: 8 servings.
Originally published as Turkey Cashew 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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