Turkey 'n Grape Salad

Turkey is great, but if you have a bit too much 

left over from when it was originally served, here

 is the perfect way to "change" 
the look and taste of it.

Rather than eat this as a salad on a bed of lettuce, I 

brought back a good memory--  How?  At noon, I piled this 

goodness between two slices of bread.  (A croissant would have 

been even better-- that would have been more similar to a 

chicken/grape salad sandwich* I bought at some of the

Arby's restaurants in years gone by.) 

Ingredients:   This makes about 5 servings of 1 cup each. 

• 4 cups cubed/cooked turkey breast.  (I used a mixture of light and dark meat.)
• 1/2 pound green grapes, halved.
• 1 and 1/3 cups finely diced celery.
• 1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)
• 1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).
• 1/2 cup of mayonnaise.
• 1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)
• 1/8 cup of vinaigrette.  (If you don't have this on hand, google for a "substitute.)
• 1 scant teaspoon prepared yellow mustard.
• Salt, to taste

Directions:

1. In a large bowl, combine the turkey, grapes, celery, pecans and onions.  
2. In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.
3. Cover and chill for at least 4 hours before serving.
4. Refrigerate leftovers.

*  You can find a more simple "copycat" of Arby's Chicken/Grape Salad sandwich here: 

 http://www.geniuskitchen.com/recipe/copycat-of-arbys-chicken-salad-sandwich-388944

Creamy Grape Salad w/Marshmallows

Five MILLION, sixty THOUSAND websites showed up when I did a Google search for "Grape Salad"-- some are variations of various grape salad recipes, but a lot of them are quite like this one.  Certainly, there is no serious need for me to add yet "another one just like the other one(s)"...

EXCEPT for the fact that... 

I like to make this 

every now and then.  

INGREDIENTS:

• 2 pounds sweet red seedless grapes.
• 2 pounds sweet green seedless grapes.
• 1 of 8 oz. package of cream cheese, softened.
• 1 cup sour cream.
• 1/2 cup granulated sugar.
• 1 teaspoon vanilla.
• 1/2 of 10 oz. package of miniature marshmallows, optional.

----

• 1/2 cup coarsely chopped pecans (can be roasted/toasted, if you prefer), optional.
• Sprinkling of brown sugar, optional.

DIRECTIONS:

• Wash and pat the grape dry (you can use all green, or all red grapes if that's what you have).  Set aside.
• In a medium mixing bowl, beat together the softened cream cheese, sour cream and the sugar until VERY smooth.  
• Add the vanilla and stir well.
• Add miniature marshmallows and stir in, optional.  
• Put into bowl and sprinkle the pecans over the top.  Immediately before serving, you can lightly sprinkle some brown sugar over top.

Elegant Broccoli Salad

INGREDIENTS:

• 1 large clump of banded together broccoli, trimmed to bite-sized florets
• 3 stalks of celery, chopped into 1/4" pieces
• 4 green onions, chopped into 1/4" pieces
• 1 cup yellow raisins
• 2 cups red seedless grapes, whole or halved if large
• 1/2 lb. cheddar cheese, large shredded or cut into 1/2" cubes
• 1 cup almonds, slivered or sliced

• 1/2 lb. lean bacon, fried to crispy and then crumbled.

• 1 cup mayonnaise
• 1/3 c. sugar
• 1 tablespoon vinegar

DIRECTIONS:

1. Thoroughly wash broccoli, celery and onions.  Prepare them as directed above.  Put all in a mixing bowl-- add raisins and washed grapes.
2. Add FRIED/CRISPY bacon pieces, almonds and prepared cheese.  Toss to combine. Set this combination aside while you prepare the dressing as follows.
3. In a separate container, combine the mayonnaise, sugar and vinegar.    Stir this until you can tell by the 'grain-i-ness' that the sugar is dissolving.
4. Pour over veggie mix, and stir to coat.  Cover tightly and chill for a few hours before serving.