Tropical Turkey Salad Recipe

Tropical Turkey Salad Recipe
Tropical Turkey Salad Recipe photo by Taste of Home
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Tropical Turkey Salad Recipe

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Forever on the lookout for good simple dishes to prepare, I tried this delicious salad while on a trip. It's lovely with all the colors and textures, and satisfying with a mixture of turkey, fruits and vegetables. The tangy raspberry dressing is irresistible. -Rosalind Canada, White Bluff, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 5 cups torn fresh spinach
  • 3 cups torn lettuce
  • 2 cups cooked cubed turkey
  • 2 slices red onion, separated into rings
  • 1/2 cup chopped green pepper
  • 1/2 cup mandarin oranges
  • 1/2 cup sliced celery
  • 1/2 cup pineapple chunks
  • 1/3 cup canola oil
  • 1/4 cup raspberry syrup
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon celery seed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sweetened shredded coconut, toasted

Directions

Line a large salad bowl with spinach and lettuce. Combine the next six ingredients; spoon into bowl.
In a jar with tight-fitting lid, combine oil, raspberry syrup, vinegar, honey and celery seed; shake well.
Pour over the salad. Top with almonds and coconut. Serve immediately. Yield: 6 servings.
Originally published as Tropical Turkey Salad in Taste of Home December/January 1996, p27

Nutritional Facts

2 cups: 333 calories, 20g fat (4g saturated fat), 35mg cholesterol, 78mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 17g protein.

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  • 5 cups torn fresh spinach
  • 3 cups torn lettuce
  • 2 cups cooked cubed turkey
  • 2 slices red onion, separated into rings
  • 1/2 cup chopped green pepper
  • 1/2 cup mandarin oranges
  • 1/2 cup sliced celery
  • 1/2 cup pineapple chunks
  • 1/3 cup canola oil
  • 1/4 cup raspberry syrup
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon celery seed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sweetened shredded coconut, toasted
  1. Line a large salad bowl with spinach and lettuce. Combine the next six ingredients; spoon into bowl.
  2. In a jar with tight-fitting lid, combine oil, raspberry syrup, vinegar, honey and celery seed; shake well.
  3. Pour over the salad. Top with almonds and coconut. Serve immediately. Yield: 6 servings.
Originally published as Tropical Turkey Salad in Taste of Home December/January 1996, p27

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