Turkey Ranch Salad Recipe

Be the first to add a review
Publisher Photo
When my husband brought home a lunch guest unexpectedly one day, I created this salad on the spot using leftover holiday turkey. It's such a family favorite I make it year-round.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:9 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 9 servings


  • 1 can (20 ounces) pineapple tidbits
  • 3 cups cubed cooked turkey
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1 cup thinly sliced fresh mushrooms
  • 1 cup thinly sliced celery
  • 1/2 cup thinly sliced green onions
  • 3/4 cup ranch salad dressing
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 7 cups torn mixed greens, divided
  • 2 tablespoons slivered almonds, toasted, optional

Nutritional Facts

1 cup (prepared with unsweetened pineapple) equals 120 calories, 1 g fat (0 saturated fat), 11 mg cholesterol, 252 mg sodium, 23 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable 1 fruit


  1. Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine pineapple, turkey, water chestnuts, mushrooms, celery and onions. In a small bowl, combine reserved juice, dressing, garlic powder and onion powder. Add to turkey mixture; toss to coat. Divide greens among nine plates; top each with 1 cup turkey mixture. Sprinkle with almonds if desired. Yield: 9 servings.
Originally published as Tropical Turkey Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p70

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Turkey Ranch Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image