"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tropical Turkey Salad (Blue Owl) Recipe

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This recipe for Tropical Turkey Salad (Blue Owl), by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Sisk


1 large head iceberg lettuce, washed, drained and torn
1 large head romaine lettuce, washed, drained and torn
1 carrot, peeled and shredded
cup shredded red cabbage
1 16oz can pineapple tidbits, drained
12oz cooked turkey or chicken breast, diced
1 small can mandarin oranges, drained
1 pint fresh strawberries, hulled and sliced
3oz pecan pieces
1 cup fresh blueberries
For dressing: (may want to cut recipe in half)
3 cups sugar
1 cups white vinegar
3 cups canola oil
2 tsp dry mustard
1 tbsp salt
3 tbsp poppy seeds
cup dried onion flakes
⅓ cup orange juice

For dressing: Mix all dressing ingredients except poppy seeds and onion flakes together in a blender (or use wire whisk). Add poppy seeds and onion flakes and whisk till blended. Cover and refrigerate until ready to use. Will keep for up to 5 weeks.
For Salad: Combine iceberg and romaine lettuce with carrot and red cabbage. Arrange on four large salad plates. Top with pineapple, turkey and oranges. Garnish with strawberries and blueberries and pecan pieces. Serve with poppy seed dressing.




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