Chunky Lemon Gelatin Turkey Salad Recipes

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately in a sandwich with lettuce and tomatoes or on lettuce leaves, if desired, or refrigerate, covered, until ready to serve.

Steps:

• Bring tomato juice and 3/4 cup water to boil in small saucepan. Add to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in lime zest, tarragon and remaining water.
• Refrigerate 1 hour or until slightly thickened.
• Add remaining ingredients; mix well. Spoon into 4 small serving bowls. Refrigerate 2 hours or until firm.

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

Steps:

• Boost the Cream:
• Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
• Go Nuts:
• Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
• Veg Out:
• Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
• Get Dressed:
• Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
• Bring It Home:
• Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.

Steps:

• Dissolve gelatin in boiling water. Stir in soda. Chill until partially set. , Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice, if necessary, to measure 1 cup; set aside. Stir the pineapple, oranges and grapes into gelatin. Pour into a greased 13-in. x 9-in. dish. Chill until firm. , Meanwhile, in a large saucepan over medium heat, combine the egg, sugar, flour, butter and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in whipped cream. Spread over gelatin. Chill until firm. Cut into squares; serve on lettuce if desired.