Orchard Turkey Salad

Culinary Setting
Meal Type
Cooked Turkey


6 c OVEN ROASTED TURKEY, cut into bite-sized chunks

1/2 c diced celery

1/2 c diced red onions

1-1/2 c red seedless grapes

1-1/2 c green seedless grapes

1 c dried cranberries

1 c golden raisins

1 c French dressing

1-1/2 c heavy mayonnaise

1/2 tsp celery salt

2 c chopped English walnuts, toasted

1/2 c pumpkin seeds, toasted

Kosher salt and freshly ground black pepper As needed

Crisp Boston lettuce leaves As needed

Dried cranberries and toasted English walnuts For garnish



Combine turkey with celery, onions, grapes, cranberries and raisins in a large mixing bowl.

In a small mixing bowl, whip together French dressing, mayonnaise and celery salt. Pour over turkey/fruit mixture and mix well, lightly coating all surfaces.

Add walnuts and pumpkin seeds and toss to blend all ingredients. Adjust seasonings with salt and pepper.

Cover and chill for up to one day.

For service, plate salad on crisp Boston lettuce leaves. Sprinkle each portion with extra cranberries and walnuts.