Traditional recipes

Warm turkey salad with coronation dressing recipe

Warm turkey salad with coronation dressing recipe

  • Recipes
  • Dish type
  • Salad

Spice up those cold nights with this twist on a traditional Coronation Salad. Great for using up turkey leftovers!

5 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 250g cooked turkey meat, shredded
  • 2 sticks celery, sliced
  • 100g dried apricots, chopped
  • 75g walnut pieces
  • 1 tablespoon tikka paste
  • 3 tablespoons half fat mayonnaise
  • juice of 1 lemon
  • 4 tablespoons water
  • 1 round lettuce, shredded

MethodPrep:10min ›Cook:4min ›Ready in:14min

  1. Heat the oil in a frying pan over a medium heat and fry the turkey, celery, apricots, walnuts and tikka paste for 2 to 3 minutes.
  2. Meanwhile, mix together the mayonnaise, lemon juice and water and stir into the turkey mixture.
  3. Place the lettuce in the base of 4 serving dishes and top with the turkey mixture. Serve.

Tip

Use up leftover roast turkey from Christmas or try using cooked chicken instead.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Turkey, Quinoa And Persimmon Salad With Warm Cranberry-Maple Dressing

Although more colorful and nuttier, red quinoa has the same nutritional benefits as traditional cream-colored quinoa and should be used the same way. Dazzling pumpkin-colored persimmons are at their peak now and are available at most supermarkets. For this recipe, make sure you buy the Fuyu variety that's hard and shaped like an apple. If you can't find persimmons, use a crisp, sweet apple or pear instead.

Makes 4 main or 8 side servings

2 small Fuyu persimmons, diced, about 1 cup

2 cups warmed leftover shredded turkey, white and dark meat

1/4 cup lightly toasted pecans or walnuts

Crumbled blue cheese, optional garnish

1 cup fresh or frozen cranberries

3 tablespoons extra virgin olive oil

1/4 cup apple cider vinegar

Add quinoa and water to a medium pot, and bring to a boil for 2 minutes. Lower heat to a simmer and cook, partially covered, for 13 to 15 minutes, or until the water is absorbed. Cover and let sit for 5 minutes, then fluff with a fork.

In a large bowl, combine quinoa, persimmons, turkey and nuts and toss.

To make the dressing, in a small pot over medium-high heat, add cranberries and water. Cook until they begin to pop. Let cool. Meanwhile, in a small bowl, whisk olive oil, vinegar, maple syrup, salt and pepper. Place both the cranberries and the oil mixture in a small food processor and puree. It's OK if it's a little lumpy. Pour the still-warm dressing over the salad and toss until well coated. Serve at room temperature, with blue cheese garnish if desired.


Coronation turkey with homemade chapatis

Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for 1 min, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.

To make the chapatis, put the flour and 1 tsp salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml lukewarm water, mix to form a firm dough, then knead for about 10 mins until springy. Place back in the bowl and leave to rest for 30 mins. Cut into 8 walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about 1 min on each side. They should colour and blister – use a clean cloth to press flat in the pan while cooking.

To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapatis with some tomato, sliced onion and lettuce, if you like.


Preparation

For the vinaigrette:

In a small mixing bowl, mix the vinegar, mustard and minced ramp, then whisk in the olive oil until smooth. Season to taste with salt and pepper.

For the salad:

Heat a small, dry skillet over medium-high heat until hot (about 1-2 minutes). Add the sunflower seeds and season with salt, stirring occasionally, and cook until you hear them pop and start to brown, 2-3 minutes. Remove from the heat and let them finish cooking and cooling in the residual heat of the pan until the salad is ready.

Place the sunflower seeds, lettuce, feta, avocado, chickpeas and mint in a salad bowl. Add the vinaigrette and toss to coat. Season to taste with salt and pepper.


Tomato Salad With Turkish Tahini Dressing

If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

Ingredients

  • 1 ½ pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced
  • 4 tablespoons sesame tahini
  • ⅓ cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 to 2 garlic cloves
  • Salt to taste
  • ½ teaspoon cumin seeds, lightly toasted and ground
  • Freshly ground pepper or Aleppo pepper to taste
  • 1 to 2 tablespoons chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)

Preparation

  1. Arrange the sliced tomatoes on a platter.
  2. Mix together the tahini, water and lemon juice. Combine the garlic with 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Stir into the tahini mixture. Add the cumin, then salt and pepper (or Aleppo pepper) to taste. Thin out with water if the dressing is too thick to pour. Drizzle over the sliced tomatoes, sprinkle on the parsley and serve.

Advance preparation: The dressing will be good for a couple of days in the refrigerator, but it will thicken and become more pungent. Thin out with water as desired.


Turkey Salad Recipe

You probably know how to make turkey salad. You could probably even make it with your eyes closed. All that said, you need this recipe. Our Test Kitchen cracked the code on turkey salad, creating this best-ever version that&rsquos extra flavorful. Instead of making the dressing with plain mayonnaise, we added a little sour cream for more richness and tang, as well as apple cider vinegar and Dijon mustard. Finely chopped celery and shallot add just the right amount of crunch, and a little chopped flat-leaf parsley adds a bright note. Finally, the recipe calls for shredded (not chopped) turkey because the dressing adheres better when the turkey is shredded. Go classic with this recipe, or use it as a foundation for one of our three variations: Golden Curry Turkey Salad, Fruit-and-Nut Turkey Salad, or Pickle-and-Dill Turkey Salad. All four options taste amazing sandwiched between two slices of bread, or served with crackers atop a bed of mixed greens. Trust us, you&rsquoll have this new recipe memorized in no time.


How to make taco salad

Taco Salad is wonderfully easy to make – it really does just take 20 minutes!

  • Make Dressing. The very first thing you’ll want to do is make the Taco Salad Dressing so it has time to chill. Simply add all of the ingredients to a blender and blend until smooth.
  • Brown Beef. Next, start browning the beef in a skillet. I use a nonstick skillet that way I don’t need to add any additional oil. Crumble the beef into chunks and cook and stir until cooked through.
  • Drain Grease. Once cooked, drain the beef of any excess grease.
  • Season Beef. Stir in seasonings and salsa.
  • Chop Veggies. While the beef is cooking, I first like to start charring my corn then chopping the rest of my veggies.
  • Assemble. Layer lettuce with beef, cheese, veggies and top with tortilla chips, sunflower seeds and dressing.


Salad recipes

There's nothing like a fresh salad to start a meal or for a lighter bite. This collection of salad recipes from Great British Chefs should provide a variety of ideas for a pretty plate, from light, healthy salad recipes to more substantial dishes perfect for dinner.

A beautifully presented salad as a starter or main meal can be a great way to impress your guests without requiring too much time in the kitchen, and this collection features an array of salads to suit every taste. From Tom Aiken's take on a classic Caesar salad, to Marcello Tully's summery Hot salmon salad, and Nigel Mendham's indulgent Chicken salad recipe, served with creamy avocado and Gorgonzola, there are plenty of ideas for light lunches, starters and sides.

Simon Hulstone’s glorious Golden beetroot salad recipe makes a wonderful vegetarian starter, or for a fresh tasting, simple dish try Alfred Prasad’s healthy Prawn salad recipe. Greg Malouf’s exquisitely presented Salad Shirazi is garnished with edible flowers, while Robert Thompson’s Mozzarella salad combines the flavours of mint, lemon, pea and broad beans in the perfect summer plate.


Easy Dijon and Apple Cider Vinaigrette

There's nothing worse than making a wonderful salad and having your salad dressing turn out to be less than average. We're going to eradicate that problem by breaking down everything you need to know about salad dressing so your salad will never suck again. Every salad dressing needs to play it SAFE. That's my little mnemonic device to remember all the things a dressing needs: SAFE stands for seasoning, acid, fat and emulsifier. Now that you have all these components, the world is your oyster and you'll be able to make countless awesome salad dressings.

Technique tip: Dressing will last in an airtight container in the refrigerator for up to 1 week.


Chicken salad recipes

A hearty chicken salad can be one of life's simplest pleasures, easy to prepare and packed with different colours, tastes and textures. If you're after a low-carb supper there's plenty of filling protein to be found in a salad of chicken, vegetables, eggs and a flavour packed dressing, but for those yearning for a little added crunch tossing over some golden croutons or nuts can turn your humble salad into a feast.

Browse this collection of chicken salad recipes for some fantastic dinner inspiration. Tom Aikens offers easy recipes for two classic chicken salad dishes with his Coronation chicken and Chicken Caesar salad, the latter including a simple baguette recipe to make it extra special. Galton Blackiston offers a spin on chicken satay with his Peanut chicken salad recipe, while William Drabble's Warm chicken salad showcases Italian flavours with an olive oil, shallot and caper dressing.


Watch the video: How to make Coronation Turkey Salad (November 2021).