A harvest festival, by origin, Thanksgiving Day falls on the fourth Thursday in the month of November, every year. Celebrated with tremendous majesty and magnificence, this occasion offers all Americans to express their thankfulness and gratitude to God for the copious harvest obtained during that season. Initially, a fasting and religious festival, Thanksgiving, now, has taken the look and feel of a feasting and enjoying holiday. Since the festival falls on a Thursday, most offices across America are closed on both Thursday and Friday, thus giving everyone a four-day weekend to splurge into. Appetizing delicacies, exuberant parades, football matches, and family gatherings form the highlights of the festival. To make your Thanksgiving meal even more tempting and lip-smacking, we present you the simply irresistible Fruit Turkey Salad, sure to leaving you asking for more. Pick up one from the three recipes listed below and give your menu a true festive appeal.
One of the most delicious salad recipes, this fruit and turkey salad recipe yields a tasty and healthy Thanksgiving salad.
Fruit Turkey Salad
- 2 cups Turkey (cooked and chopped)
- ½ cup Celery (sliced)
- ½ cup plain Low-Fat Yogurt
- 1 tbsp Mayonnaise
- 1 tbsp Honey
- 1 tsp Orange Rind (grated)
- 1/8 tsp Salt
- 2 medium Oranges
- Lettuce Leaves (peeled and sectioned)
- 1 cup fresh Strawberries (halved)
- 1 small Banana (sliced)
- Blend turkey and celery well in a large vessel. Set the mixture aside.
- Mix honey, salt, orange rind, mayonnaise, and yogurt together and pour over the turkey mixture.
- Toss gently until well blended. Cover the vessel and refrigerate until chilled.
- Line the serving plates with lettuce leaves and arrange orange sections on them.
- Toss the turkey mixture with strawberries and banana.
- Spoon the turkey mixture on the lettuce leaves.
- Serve immediately.
- ½ cup Mayonnaise
- 2 tbsp Honey
- 1/8 tsp ground Ginger
- 2 cups cubed cooked Turkey
- 1 can (11 ounces) Mandarin Oranges (drained)
- 1 cup chopped unpeeled Apple
- 1 cup Grape Halves
- 1 can (8¼ ounces) Pineapple Chunks (drained)
- ½ cup Pecan Halves (toasted)
- Mix together mayonnaise, honey, and ginger in a large bowl.
- Add turkey cubes, oranges, apple, grapes, and pineapple chunks. Blend gently until mixed well.
- Cover the bowl and refrigerate for about 1 hour.
- Sprinkle pecan halves and serve immediately.
- 4 cups mixed Salad Greens
- 10 oz cooked Turkey/Chicken
- 2 medium stalks Celery
- 1 medium Green Onion (with the top)
- 1 can (11 oz) Mandarin Orange Segments
- 1 can (8 oz) sliced Water Chestnuts
- 1 container (6 oz or 2/3 cup) Peach, Orange or Lemon Yogurt
- ¼ tsp ground Ginger
- 1 cup seedless Green Grapes
- Rinse the salad greens under clean running water thoroughly and drain them thoroughly. Refrigerate.
- Slice the turkey into ½ inch pieces, enough to make 2 cups.
- Thinly slice the celery, enough to make 1 cup.
- Peel the green onion and cut into 1/8 inch slices.
- Drain the orange segments and water chestnuts.
- Beat yogurt and ginger in a large mixing bowl.
- Add turkey, celery, onion, orange segments, water chestnuts, and grapes. Toss to blend well and cover the bowl with plastic wrap.
- Refrigerate for at least 2 hours, until chilled.
- To serve, arrange salad greens on 4 serving platters. Spoon turkey salad on the greens and serve immediately.