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Turkey Salad with Yogurt and Buttermilk Dressing

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  Cooked turkey breast meat 1 Pound, skinned and cut into 1/2 inch cubes to 2 1/4 cups
  Small new potatoes 1 1⁄4 Pound
  Virgin olive oil 2 Tablespoon
  Medium mushrooms 1 Cup (16 tbs), quartered
  Salt 1⁄8 Teaspoon
  Green pepper 1 Large, seeded, deribbed and cut into 1/2 inch chunks
  Dry white wine 2 Tablespoon
  Watercress leaves 1⁄2 Cup (8 tbs)
  Chopped scallions 1⁄2 Cup (8 tbs)
  Bibb lettuce head 1 , washed and trimmed
  Tomatoes 2 Medium
  Cucumber 1 Small, sliced
  Red onion 1 Medium, thinly sliced
For yogurt and buttermilk dressing
  Scallion 1 , chopped
  Red wine vinegar 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Celery seed 1⁄2 Teaspoon
  Hot red pepper sauce 4 Drop
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Virgin olive oil 3 Tablespoon
  Buttermilk 1⁄4 Cup (4 tbs)
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped

1. In a large saucepan, boil the potatoes for 20 minutes or until tender.
2. Drain, cool slightly and dice the unskinned potatoes into ¾ inch cubes.
3. Set aside, keeping warm.

4. In a small heavy-bottomed saucepan over medium heat,
5. Heat the 2 tablespoons of olive oil.
6. Add the mushrooms to the oil and sauté for 1-2 minute. Season with salt.
7. Add the green pepper and the wine and continue sautéing for 5 minutes, until the liquid has evaporated.
8. In a large bowl, combine the turkey, warm diced potatoes, watercress and scallions.
9. Add the mushroom mixture and toss lightly to combine. Set aside until ready to serve.

10. To make the dressing, use an empty preserve jar with a tight-fitting lid.
11. Combine all the dressing ingredients in the jar, screw on the lid and shake until well blended.
12. Pour the dressing over the turkey salad and toss lightly using two serving spoons

13. On a bed of lettuce mound a generous portion of the salad on each serving plate.
14. Garnish the salad with slices of tomato, cucumber and red onion. Serve immediately.

Recipe Summary

Difficulty Level: 
Holiday, Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 412 Calories from Fat 191

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 0.85 mg0.28%

Sodium 457.3 mg19.1%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5.1 g20.6%

Sugars 7.1 g

Protein 33 g65.4%

Vitamin A 75.7% Vitamin C 104.6%

Calcium 11.9% Iron 13.6%

*Based on a 2000 Calorie diet

Turkey Salad With Yogurt And Buttermilk Dressing Recipe