| 147 | 148 | 149 | 150 | 151 |
| 1 | 39 | 78 | 117 | 156 |
|
NOTES : Essential Equipment: the pan the turkey was roasted in
Tip
This recipe can easily be doubled or tripled if there are enough
drippings. Sprinkle carefully with salt and pepper, though; they
do not need to be doubled or tripled.
Nutr. Assoc. : 5341 0 1582 2130706543 0
*
Exported from MasterCook *
Turkey Salad with Fruit
Recipe By
:
Serving Size : 4
Categories : Chapter 3
Poultry Main Dishes
Preparation Time :0:00
Poultry & Seafood Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
Mixed salad greens to line salad plates
ounces cooked turkey (about 2 cups cut up)
medium stalks celery
medium green onion with top
(11 ounce) can mandarin orange segments
(8 ounce) can sliced water chestnuts
(6 ounce) container peach, orange or lemon yogurt (2/3 cup)
teaspoon ground ginger
1
2
1
1
1
1
0
1
/4
1
cup seedless green grapes
Wash the salad greens, let drain and refrigerate.
Cut the turkey into 1/2-inch pieces. Some pieces will be irregular in
shape. Thinly slice the celery. Peel and cut the green onion into 1/8-inch
slices. Drain the orange segments and water chestnuts in a strainer.
Mix the yogurt and ginger in the bowl. Stir in the turkey, celery, onion,
orange segments, water chestnuts and grapes. Cover and refrigerate at
least 2 hours. Arrange salad greens on 4 plates. Top greens with turkey
salad.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Refrigerate):
2:00"
"
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