Connie’s kitchen: wrap up the holidays with salads


By Connie Emmons

Salads are a great way to finish off that turkey. Turkey sandwiches can be a bit boorish so “re-gift”  them  into a tasty salad that will have everyone coming back for more.  I shared some salad  recipes a few years ago and still get asked for these two recipes in particular.  Growing up in a large family we learned many ways to make the left over foods stretch into something new just by adding a few things or simply frying the items.  One of my favorites is still left over boiled potatoes fried then breaking up bread on top of them and whipping up a few eggs.  Pouring the eggs over everything and fry until done.  This also allows a few potatoes to feed the whole family.  Have a very Merry Christmas and hope you try these salads soon.

Turkey cranberry salad

For sauce use one of the following recipes:

RASPBERRY                                                           CRANBERRY

1 12 oz package frozen raspberries                         14 oz jellied cranberries

1/2 cup water                                                              1/4 cup cranberry juice

1/2 cup sugar                                                              whisk until smooth and chill

cook until reduced, strain out seeds


Make a salad using your favorite greens. Top with craisins, diced granny smith apples, turkey and then top with sauce. To add a little crunch use toasted almond slivers or toasted pecans

Candied bacon, apple and turkey salad

1 lb thick cut bacon

1 cup marinating sauce

1 tablespoon brown sugar if needed

2 cups diced turkey

Marinating sauce can be your favorite sauce or a mixture of brown sugar and maple syrup. I use a sweet and spicy plumb sauce so no extra sugar is needed. Lay bacon on a cookie sheet, brush bacon with sauce and bake at 375 for about 8 minutes. Drain grease off, turn bacon over and cook again. Repeat process until bacon is cooked and bacon has browned.

Make your favorite salad mix and add sliced fresh apples, turkey and bacon cut into pieces. Best calorie wise if salad dressing is a clear not creamy style. I like this with a low calorie raspberry vinaigrette.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top-rated afternoon show, Alive at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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