Wednesday, December 26, 2012

I like turkey no matter when..Does anyone have a turkey fruit salad recipe?


A. First Place Turkey Fruit Salad

1/2 cup mayonnaise
2 tablespoons honey
1/8 teaspoon ground ginger
1 (11-ounce) can Mandarin orange sections
2 cups turkey, chopped
1 apple, chopped
1 cup seedless grapes
8 ounces pineapple chunks
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup pecans, toasted
In a bowl combine mayonnaise, honey, and ginger; mix well. Add mandarin orange sections (drained), cooked, chopped turkey, chopped apple, halved seedless grapes, and pineapple chunks (drained). Season with salt and pepper. Chill. Stir in toasted pecans just before serving.

Do you have a recipe for noodle salad that I can use turkey in?
Q. I was thinking of noodles, turkey, mayo, bacon, and I dont know what else to put in it. Any suggestions?

A. Unless I'm making something specific like a Greek salad or a caesar salad that uses specific ingredients, I never follow recipes for salads. To me salads are about what you have on hand, anything can be substituted. The key really is simplicity though, not overloading with a hundred different ingredients or your taste buds are overwhelmed. It's nice to have a variety of textures and shapes /sizes in a salad, not just to be pleasing to the eye, but for taste as well. Also some contrasting flavours like sweet peppers or tomatoes to contrast your vinaigrette or whatever type dressing you use. The options are endless what to use -balsamic, white wine vinegar, red wine vinegar, make your own vinegar, lemon juice, etc etc.
With pasta salads, it's also nice to have some vegetable in there (for nutritional value of course as well as texture/colour variety), whether that's one of the many types of lettuces out there, or spinach or some other green, or cucumbers, carrots, cucumbers...well you get the idea
other rule is always taste as you go before you serve something!

any ideas for leftover chicken or turkey? any chicken salad recipes?

A. Yeah, for salad. Don't have specific measurement amounts as I just kind of do it by feel and sight. Shred your chicken, add mayonnaise, mustard (regular or dijon), with a little more mayo than mustard. Add diced celery, chopped black olives, some chopped (very small) dill pickle, onion powder, garlic powder, kosher salt, black pepper and a little cayenne pepper. Just kind of get a feel for it. Sample it. You might want to add a little more of the above ingredients to make it suit your tastes. I also look for the right amount of colors. Refrigerate for at least an hour, preferably overnight. Enjoy in a sandwich or stuff a tomato with it for a light, quick meal with crackers (Wheatables, 7 grain are good).

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