Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Smoked Turkey Salad
Famous Authors (View All Authors)
Salads And Dressings - Smoked Turkey Salad Post by :terirhodes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2608

Click below to download : Salads And Dressings - Smoked Turkey Salad (Format : PDF)

Salads And Dressings - Smoked Turkey Salad

3 lbs. ready to serve, boneless smoked turkey breast, in one piece.
4 large celery stalks
1 (3 to 4 oz.) can pecans, about 1 cup
1/2 cup Dijon mustard with seeds
3 Tablespoons honey
2 teaspoons red wine vinegar
1 lb. seedless red grapes


About 30 minutes before serving or earlier in day, cut turkey breast into 1 inch chunks. Cut celery into 1/4 inch thick slices. Coarsely chop pecans.

In large bowl, mix mustard, honey, and vinegar. Add turkey, celery, and pecans to dressing and toss to coat well. Spoon turkey salad into serving bowl and arrange grapes around salad. Cover and refrigerate if not serving rightaway.

Makes 12 main dish servings.

Each serving- about 250 calories and 11 g. fat.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Vegetable -  24 Hour Salad By Sandy In Baltimore Salads And Dressings - Vegetable - 24 Hour Salad By Sandy In Baltimore

Salads And Dressings - Vegetable -  24 Hour Salad By Sandy In Baltimore
Serving Size : 8 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------- 1 Head Lettuce, Romaine, Spinach -- shredded1 Cup Celery -- chopped1 Can Water Chestnuts -- sliced1 Medium Onion -- sliced 10 Ounces Frozen Peas 1 Cup Mayonnaise 1 Cup Sour Cream 2 Tablespoons Sugar 1 Teaspoon Vinegar 6 Ounces Romano Cheese -- grated 8 Slices Bacon – cooked and crumbles24 hours ahead of time, layer lettuce, or a combination of greens, celery, water chestnuts, onion, and peas in a large glass bowl.Mix together mayonnaise, sugar, and vinegar, or mix 1/2 mayonnaise and 1/2 sour cream
PREVIOUS BOOKS

Salads And Dressings - Roquefort Turkey Salad Salads And Dressings - Roquefort Turkey Salad

Salads And Dressings - Roquefort Turkey Salad
3 cups cut up (1 inch dice) turkey (chicken works too) 1 (8 oz.) container low fat or regular sour cream 1 (3 oz.) wedge or 1 (4 oz.) package good quality Roquefort cheese, crumbled 3/4 tsp. salt 2 stalks diced celery 1/2 diced large white onion or 3 diced green onions (including dark green parts) fresh ground pepper, paprika, cayenne (a pinch), and a splash of sherry vinegar, to taste
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT