Tuesday, November 6, 2007

Turkey and Apple Salad

Many salads can be the main course, if desired. Having turkey, instead of chicken can give you some variety with your meals. It’s a perfect choice for something different on your dining table. Its versatility allows a choice for lunch, dinner, or a tasty side dish. Leftover Turkey from Thanksgiving would be an excellent choice also.

3 cups chopped turkey breast
6 cups chopped lettuce
5 medium size apples
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
1 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise (low fat mayonnaise optional)
In a large frying pan cook turkey after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into turkey until liquid is gone. Turn off heat and allow turkey to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.

Rinse and drain grapes and cut each grape in half. (Cutting the grapes isn't a neccesity, but adds to that "perfect bite" of salad. You can also cut in thirds if you prefer.
In medium sized salad bowl, add turkey, apples, grapes, lettuce, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time, by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully for burning. Once cooled, add coconut to your salad mixture.

Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Salt and pepper to taste. This recipe serves 6-8 people.

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