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* | 4 cups Shady Brook Farms or Honeysuckle White turkey breast tenderloins, cooked and cubed |
* | 2 ripe apples, cored, seeded and chopped (may peel, if desired) |
* | 20-ounce can pineapple tidbits, drained (2 tablespoons juice reserved) |
* | 1 cup pecan halves |
* | 1 cup celery, chopped |
* | 1/2 cup seedless dark raisins, chopped |
* | 1/2 cup pitted dates, chopped |
* | 1 cup mayonnaise |
* | 2 tablespoons pineapple juice |
* | 1 teaspoon salt or to taste |
* | Crisp greens |
* | Paprika |
1 | In a large bowl, combine turkey, apple, pineapple, pecans, celery, raisins and dates. |
2 | Separately, blend mayonnaise and pineapple juice together until smooth. Add mayonnaise mixture and salt to salad; mix thoroughly. Cover and chill in refrigerator for 1 hour. |
3 | Spoon mixture onto luncheon or salad plates lined with crisp greens, dividing evenly. Sprinkle lightly with paprika before serving. |