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Turkey Cashew Salad

 Turkey Cashew Salad
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.
8 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 477 calories, 35 g fat (6 g saturated fat), 63 mg cholesterol, 529 mg sodium, 15 g carbohydrate, 1 g fiber, 25 g protein.

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Turkey Cashew Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.