Turkey Salad with Cranberries and Toasted Pecans
Turkey Salad with Cranberries and Toasted Pecans takes approximately 25 minutes from beginning to end. This recipe serves 6. One portion of this dish contains roughly 18g of protein, 35g of fat, and a total of 433 calories. For $1.05 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by A Family Feast . It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up vidalia, celery, dried cranberries, and a few other things to make it today. 140 people found this recipe to be flavorful and satisfying. It works well as a rather inexpensive salad. It will be a hit at your Christmas event. Overall, this recipe earns a good spoonacular score of 55%. Similar recipes are Shaved Cauliflower Salad with Toasted Pecans and Cranberries, Roasted Winter Root Vegetable Salad with Toasted Pecans, Blue Cheese and Cranberries, and Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
2 teaspoons brown sugar
2 tablespoons celery, extremely finely minced
1 teaspoon celery salt
½ cup dried cranberries
2 teaspoons fresh rosemary, finely minced
1 cup mayonnaise
½ cup pecans
1 pound cooked turkey meat (white meat is preferable)
2 tablespoons Vidalia or other sweet onion, extremely finely minced
Equipment:
frying pan
cutting board
stand mixer
bowl
mixing bowl
Cooking instruction summary:
In a dry saut pan, over medium heat toast pecans for five minutes.Remove to a cutting board and coarsely chop. Set aside.In the bowl of a stand mixer with the paddle attachment, place turkey meat.Turn to low and blend just long enough to break up the meat so that it gets a little stringy but not pulverized.Pour meat into a large mixing bowl and add toasted chopped pecans, rosemary, celery salt, brown sugar, minced onion, minced celery and mayonnaise.Mix to combine then fold in dried cranberries and serve chilled.
Step by step:
1. In a dry saut pan, over medium heat toast pecans for five minutes.
2. Remove to a cutting board and coarsely chop. Set aside.In the bowl of a stand mixer with the paddle attachment, place turkey meat.Turn to low and blend just long enough to break up the meat so that it gets a little stringy but not pulverized.
3. Pour meat into a large mixing bowl and add toasted chopped pecans, rosemary, celery salt, brown sugar, minced onion, minced celery and mayonnaise.
4. Mix to combine then fold in dried cranberries and serve chilled.
Nutrition Information:
covered percent of daily need
