Tarragon And Turkey Salad Recipes

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange zest, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.

Steps:

• Whisk the last five ingredients together.
• Add rice and remaining salad ingredients.
• Toss well.
• Season with salt and pepper as desired.
• Chill about 30 minutes before serving.

Steps:

• Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
• Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

Steps:

• In a saucepan, heat stock, orange zest, orange juice, tarragon, oil, and vinegar; simmer 2 to 3 minutes, then chill in the refrigerator at least 2 hours.
• Just before serving, arrange salad greens, turkey, and grapefruit in a serving dish; pour dressing on salad and toss well.
• Garnish with tarragon sprigs.

Steps:

• 1. Place the walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the creme fraiche, horseradish, sage, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in the chopped tarragon leaves. Place the diced turkey in a bowl, add the cranberries, walnuts and grapes. Pour the dressing over the turkey and toss well. Make sandwiches by spreading bread with creme fraiche and adding turkey salad and lettuce. Serve with green onions. Should make 4-6 sandwiches.