TURKEY-PINEAPPLE SALAD
A quick and easy stir-fry provides the base for this sweet-and-sour salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 24m
Number Of Ingredients 9
Steps:
- Heat wok or 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add cauliflowerets; stir-fry about 3 minutes or until crisp-tender. Add onions and bell pepper; stir-fry 1 minute. Remove vegetable mixture from wok.
- Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok.
- Toss lettuce, pineapple chunks, vegetable mixture and turkey in large salad bowl. Shake reserved pineapple juice, the vinegar and pepper in tightly covered container. Pour over turkey mixture; toss to coat.
Nutrition Facts : Calories 245, Carbohydrate 27 g, Cholesterol 75 mg, Fiber 4 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg
CAJUN TURKEY STEAKS WITH PINEAPPLE SALSA
Turkey is the ultimate healthy, feelgood food - low in fat but high in protein. Jazz it up with a spicy salsa
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
- Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.
Nutrition Facts : Calories 467 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.53 milligram of sodium
PINEAPPLE ROAST TURKEY
Make and share this Pineapple Roast Turkey recipe from Food.com.
Provided by Tonkcats
Categories Pineapple
Yield 16
Number Of Ingredients 10
Steps:
- Wash turkey and pat dry.
- If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer.
- Fold wings across back with tips touching.
- Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
- Place turkey breast side up on rack in open shallow roasting pan.
- Brush with vegetable oil.
- Insert meat thermome- ter so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered in 325 degrees oven for 3 hours.
- Pare pineapple; cut lengthwise into halves.
- Remove core; cut each half crosswise int o 8 slices.
- Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey.
- Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break). Remove turkey and pineapple, keep warm.
- Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
- Heat dripping to boiling in saucepan.
- Mix cornstarch and cold water; stir into drippings.
- Boil and stir 1 minute. Serve with turkey.
- Yields about 16 servings.
Nutrition Facts : Calories 62.4, Fat 0.1, Sodium 253.2, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 0.9
PINEAPPLE SALAD
This refreshing salad has a mildly tangy dressing that would complement most any entree. After enjoying a similar salad at a restaurant, I tried to re-create it at home. Adding sliced grilled chicken makes it a meal in itself.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TURKEY, MANGO & PINEAPPLE SALAD
Make and share this Turkey, Mango & Pineapple Salad recipe from Food.com.
Provided by peachez
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk dressing ingredients till blended, taste and adjust seasonings. Add mango through turkey to bowl, tossing to coat. Add spinach, tossing to coat. Serve.
Nutrition Facts : Calories 214.7, Fat 8.3, SaturatedFat 1.8, Cholesterol 53.2, Sodium 212.5, Carbohydrate 14.2, Fiber 1.9, Sugar 10.7, Protein 21.6
TURKEY FRUIT SALAD
This salad is a great way to use leftover turkey. The fruit makes it refreshing, and the apples and toasted nuts give it a nice crunch. Just serve it with rolls or breadsticks to make a lovely lunch. -Mary Anne Mayberry, Fairmont, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mayonnaise, honey and ginger. Stir in the turkey, oranges, apple, grapes and pineapple. Cover and refrigerate for 1 hour. Sprinkle with pecans just before serving.
Nutrition Facts : Calories 280 calories, Fat 18g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
TURKEY-APPLE SALAD
We always have a lot of turkey left-over from Thanksgiving. This salad is a good way to use some of it up. Chill time is 2 hours.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix together the first 4 ingredients; set aside.
- In a small bowl, stir together the salad dressing and brown sugar; pour over the turkey mixture and gently toss.
- Season with salt and pepper to taste.
- Cover and chill for at least 2 hours.
- Serve on a bed of shredded lettuce or cabbage or use to make sandwiches.
Nutrition Facts : Calories 316.4, Fat 14.8, SaturatedFat 2.9, Cholesterol 53.2, Sodium 720.6, Carbohydrate 25.9, Fiber 1.9, Sugar 21.1, Protein 21.3
HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE
Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
- Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
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