Turkey And Dried Cherry Salad Recipes

Steps:

• Cook and drain pasta as directed on package.
• In large bowl, mix pasta and remaining ingredients except dressing. Pour dressing over mixture; toss until coated. Serve immediately, or cover and refrigerate until serving.

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Steps:

• Heat a small nonstick skillet over medium-high heat. Add almonds, cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
• Combine yogurt, mayonnaise, ginger and crushed red pepper in a medium bowl. Add almonds, celery and next four ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.

Steps:

• Salad: Cook pasta according to package directions. Drain. Rinse in cold water. Chill. Combine pasta, turkey, dried cherries, onion, celery and almonds. Dressing: Combine powdered sugar and vinegar. Add mayo, water, poppy seeds, salt and pepper. Whisk to combine. Add to pasta mixture. Toss until pasta is coated with dressing. NOTE: May be refrigerated up to 3 days.

Steps:

• To make the dressing: whisk together the dressing ingredients until smooth.
• Cover and chill until ready to use.
• To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours so that flavors will blend.
• To serve: line salad plates with butter lettuce leaves.
• Divide turkey mixture evenly among plates.

Steps:

• (To toast the pecan halves, spread them out on a baking sheet; bake in a preheated 350°F oven until fragrant, about 8 minutes).
• In a small saucepan, combine dried cherries and cider.
• Bring to a boil over medium-high heat.
• Reduce the heat and simmer for 3 minutes.
• Remove from the heat and set aside.
• In a large bowl, toss together the turkey, fennel, pecans and dill.
• Mix in the cherries and any remaining cider liquid.
• In a small bowl, whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it.
• Season with salt and pepper to taste.
• Serve immediately or refrigerate until ready to serve.