Turkey and Grape Salad

You can use this turkey salad as a filling for a sandwich or a pita pocket, or put a scoop of it on a salad plate.

Added celery and nuts (optional) give it a bit of crunch.

To be clear: this is a cooking with canning recipe, not a recipe for home canning.

This recipe uses:

Home-canned turkey

Home-canned grapes

Yield: 5 x 1 cup (200 g / 7 oz) servings

Print

Contents hide

• 1 Turkey and Grape Salad
  • 1.1 Ingredients
  • 1.2 Instructions
  • 1.3 Nutrition
• 2 Recipe notes
• 3 Recipe source
• 4 Nutrition

Turkey and Grape Salad

You can use this turkey salad as a filling for a sandwich or a pita pocket, or put a scoop of it on a salad plate. Makes a great winter salad.

Course Salads

Cuisine American

Keyword Grapes, Turkey

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 5 1 cup servings (200 g / 7 oz)

Calories 344kcal

Metric - US Customary

Ingredients

• 125 g celery (medium-diced. 1 cup / 4 oz / 2 medium stalks)
• 30 g green onion (chopped. ½ cup / 1 oz / 2 medium bunches)
• 100 g pecans (coarsely broken or coarsely chopped .½ cup / 3 oz) (optional)
• 1 half-litre home-canned grapes (Sliced seedless grapes (1 pint jar. 200 g / 2 cups / 6 oz, measured after draining ))
• 1 litre home-canned turkey (1 quart jar. 3 to 4 cups / 1 kg / 2 lbs drained.)
• 1 tablespoon parsley (fresh, chopped. optional)
• 1 tablespoon lemon juice
• 175 ml mayonnaise (¾ cup / 6 oz)
• ½ teaspoon ground black pepper
• ¼ teaspoon salt (or salt sub)

Metric - US Customary

Instructions

• Wash and chop the celery, add to a large bowl.
• Wash and chop the green onion, add to bowl.
• [Optional]Chop the nuts, add to bowl.
• Drain the grapes, slice grapes in half, add to bowl.
• Drain the turkey, break up large chunks if needed, add to bowl.
• Mix together the parsley (optional), lemon juice and mayo to make the dressing.
• Add dressing to bowl.
• Toss all carefully to mix well.
• Chill a bit in fridge, covered.
• Serve.

Nutrition

Serving: 1g | Calories: 344kcal | Carbohydrates: 13g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 513mg | Fiber: 2g | Sugar: 8g

Recipe notes

• Instead of pecans, you could try cashews, peanuts, sliced water chestnuts, or croutons. Or, just omit.
• For the mayonnaise, we used fat-free. You could use any mayo of course, or whipped salad dressing such as Miracle Whip, or Salad Cream in the UK. A blend of any of those with low-fat sour cream, if you have on hand, is nice for a bit of added tang to lighten the dish.
• Nice made a few hours in advance and chilled in the fridge, to allow the flavours to marry.
• If you have any DIY Ranch Dressing Mix to hand, a tablespoon or two in the dressing could be nice.
• Store leftovers in the fridge covered and use within 2 to 3 days.

Recipe source

Inspired by: Rattray, Diana. Turkey Salad with Red Grapes. 18 July 2017. Accessed September 2017 at https://southernfood.about.com/od/turkeysalad/r/Turkey-Salad-With-Red-Grapes.htm.

Nutrition

Serving size: 1 cup (200 g / 7 oz)

Per serving:

• 344 calories, 513 mg sodium
• Weight Watchers PointsPlus®: 9 points; SmartPoints®: 9 points.

* Nutrition info provided by MyFitnessPal

* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.