Smoked Turkey Salad
This quickly made Smoked Turkey Salad, came from my take out shop. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.Serve it with cold fresh cantaloupe or watermelon and a piece of good bread and dinner is ready!
Servings: 6 servings
Calories: 518kcal
Ingredients
Smoked Turkey Salay
- 4 ounces pecans (114 grams)
- 2/3 cup dried cherries
- 2/3 cup celery, cut
- 1 pound smoked turkey (454 grams)
- 4 ounces bleu cheese, (114 grams)
Salad Dressing
- 3/4 cup mayonnaise
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon salt
Instructions
Smoked Turkey Salad
- Preheat the oven to 350°F. Place the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes until fragrant and slightly darker. Cool completely. Chop coarsely. See my post, Chopping Nuts, A Quicker Way. Set aside.
- Cut the dried cherries in half. Pour really hot water over them and let the soak until softened. Squeeze the water out of them.
- Cube the turkey in about 1/2" square pieces.
- Combine the turkey, cherries, celery, bleu cheese, and pecans together. Mix well.
Salad Dressing
- Whisk together the mayonnaise, worcestershire sauce and cayenne pepper in a small bowl. Add it to salad ingredients and mix well.
- Taste for salt and cayenne. I have found mayonnaise and smoked turkey to be very salty so often don't add any additional. If a zippier version is preferred, add cayenne to taste.
- This is best made the day before so all of the flavors can meld.
Notes
Apples can be substituted for the cherries. Refrigerate the salad without the apples overnight. Add the apples just before serving so they don't turn brown. I have found Gala or Pink Ladies don't brown as quickly.
Dried fruit is difficult to cut with a knife. Using scissors makes it easy.
If you're a bread baker, be sure to save the water the cherries were soaked in to use as the liquid or part of the liquid for rye, whole wheat or multi grain bread. Freeze if not using in a few days. Thaw in the refrigerator to use.
It's easier to toast pecan halves and chop them. If chopped nuts are used, reduce the toasting time.
This salad should be consumed in 4 days or less.
Be sure to check out the Storing Celery post to make sure you're getting the most out of your celery.
Nutrition
Serving: 6servings | Calories: 518kcal | Carbohydrates: 14g | Protein: 24g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 702mg | Potassium: 348mg | Fiber: 3g | Sugar: 8g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg
