Simple Broccoli Grape Turkey Salad

This salad is wonderfully tasty and easy to make. It would serve well as a main course, or as a side dish. I had something very close to it at a potluck that I attended. I did not get the recipe, but it was easy to tell what most of the ingredients were, so . . . I went home to see if I could duplicate it. In their dish, they used bacon instead of the turkey. I have given up pork since then, and find it to be very good made with smoked turkey breast. It's a whole lot less fattening also. This is one of those good uses for turkey leftovers at Thanksgiving.

Now that I've come up with what I think is the perfect combination of ingredients, I make it about once a month. I have been known to eat the left-overs for breakfast even. In fact, I did so this morning!

Let me know what you think!

4 cups cut broccoli

3 cups grapes, halved

1/2 pound smoked turkey breast

1 cup pecans

5 scallions/green onions

bacon crumbles, if desired

Mayonnaise, vinegar, and sugar for the dressing.

I use large grapes if I can get them. It's less work to cut all of them in half. I have used green grapes, red grapes, and black grapes. I prefer the red. A mixture of different grapes might be fun too. I don't use the broccoli stems.

Cut the grapes in half. Measure out the 3 cups, pour into large mixing bowl.

Cut the broccoli into small pieces, measure out 4 cups, and add to grapes.

Cut the turkey breast into small cubes, approximately 3/8". Add to mixing bowl.

Use pecan pieces, or break up pecan halves until you have 1 cup. I think the broken halves are fresher. Add to mixing bowl.

Pecans are what really makes this dish good. One time I forgot to add them, and it wasn't nearly as good.

Clean and slice green onions. I used all of the onions you see, including the greens. Add to mixing bowl.

At this point, I added about 2 tablespoons of turkey bacon bits just to give it a little of that smoky taste.

Mix all ingredients well.

Mix together: 3 parts mayonnaise, 2 parts sugar, and 1 part vinegar. Whisk together until smooth.

For my recipe which I doubled, I used 3/4 c. mayonnaise, 1/2 c. sugar, and 1/4 c. vinegar. If you like more dressing, this will work for a single recipe also.

Pour dressing over salad, and mix until everything is well coated. Cover and refrigerate for at least 2 hours. Stir well before serving to recoat ingredients. Serve and enjoy!

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Copyright © 2011 Cindy Murdoch (homesteadbound)

A salad so good . . . you'll have to fight them off!

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