Colorful Turkey Salad Cups Recipe

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Colorful Turkey Salad Cups Recipe
Colorful Turkey Salad Cups Recipe photo by Taste of Home
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Colorful Turkey Salad Cups Recipe

Read Reviews
5 1 1
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Here's a recipe that's perfect for any season, not just for a post-holiday meal. It uses cooked turkey and cranberry sauce in a light and interesting way. Guests love putting their own salad together and always give this recipe two thumbs up! —Janice Elder, Charlotte, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup jellied cranberry sauce
  • 2 tablespoons orange marmalade
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked turkey
  • 1 small sweet red pepper, chopped
  • 1 small sweet onion, chopped
  • 1/2 cup chopped seeded peeled cucumber
  • 1 medium mango, peeled and chopped
  • 1 medium avocado, peeled and chopped
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons finely chopped crystallized ginger
  • 12 Bibb lettuce leaves
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1/2 cup fresh basil leaves, thinly sliced

Directions

In a small saucepan, combine the cranberry sauce, marmalade, hoisin sauce and pepper flakes. Cook over medium heat for 2-3 minutes or until blended, stirring occasionally. Cool.
In a large bowl, combine the turkey, red pepper, onion, cucumber, mango, avocado, pecans, ginger and cranberry mixture. Spoon onto lettuce leaves; sprinkle with herbs. Refrigerate until serving. Yield: 6 servings.
Originally published as Colorful Turkey Salad Cups in Taste of Home December/January 2008, p28

Nutritional Facts

2 each: 317 calories, 12g fat (2g saturated fat), 53mg cholesterol, 154mg sodium, 32g carbohydrate (19g sugars, 5g fiber), 23g protein.

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  • 1/2 cup jellied cranberry sauce
  • 2 tablespoons orange marmalade
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked turkey
  • 1 small sweet red pepper, chopped
  • 1 small sweet onion, chopped
  • 1/2 cup chopped seeded peeled cucumber
  • 1 medium mango, peeled and chopped
  • 1 medium avocado, peeled and chopped
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons finely chopped crystallized ginger
  • 12 Bibb lettuce leaves
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1/2 cup fresh basil leaves, thinly sliced
  1. In a small saucepan, combine the cranberry sauce, marmalade, hoisin sauce and pepper flakes. Cook over medium heat for 2-3 minutes or until blended, stirring occasionally. Cool.
  2. In a large bowl, combine the turkey, red pepper, onion, cucumber, mango, avocado, pecans, ginger and cranberry mixture. Spoon onto lettuce leaves; sprinkle with herbs. Refrigerate until serving. Yield: 6 servings.
Originally published as Colorful Turkey Salad Cups in Taste of Home December/January 2008, p28

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Reviews forColorful Turkey Salad Cups

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jdemichei User ID: 2565953 101353
Reviewed Aug. 3, 2010

"I made this recipe this past weekend for a bridal shower and it was absolutely delicious!! I got so many compliments and requests for the recipe, this is definitely a keeper!! My only substitution was ground turkey instead of cubed."

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