Best 4 Marshall Fields Turkey Salad Oriental Recipes

Marshall Field's turkey salad oriental is a classic dish that has been enjoyed by many for decades. This dish is made with cooked turkey, celery, hard-boiled eggs, walnuts, grapes, and a mayonnaise-based dressing. The flavors in this salad are perfectly balanced, with the sweetness of the grapes and celery complementing the savory flavor of the turkey. The walnuts add a crunchy texture, while the mayonnaise-based dressing holds everything together. This salad is perfect for serving at a luncheon or potluck, and it is also a great way to use up leftover turkey after a holiday meal.

Check out the recipes below so you can choose the best recipe for yourself!

MARSHALL FIELDS' SALAD RECIPE - (5/5)

Marshall Fields' Salad Recipe - (5/5) image

Provided by talsy

Number Of Ingredients 18

Ingredients

Vinaigrette:
1/2 C white balsamic vinegar
1 egg
2 Tbl minced shallots
2 tsp dijon mustard
1 tsp salt
1 tsp ground pepper
1 C olive oil
Salad:
1 1/2 heads romaine lettuce, julienned (3 C)
6 ounces hard salami, julienned (1 C)
1 rotisserie chicken, shredded into bite sized pieces (3 C)
1 C julienned provolone cheese
1 pt grape tomatoes, halved
15 ounces can chick peas, drained and rinsed
1 bunch basil, thinly sliced
1/2 + C shaved Parmesan cheese
1/2 tsp salt and pepper

Steps:

Vinaigrette: 1. Combine vinegar, egg, shallots, mustard, salt & pepper in blender and process. 2. With motor running, add the oil in a slow, steady stream to make an emulsion. Adjust salt & pepper and needed. Salad: 1. In a large bowl, combine lettuce, salami, chicken, provolone, tomatoes, chick peas, basil and parmesan and toss lightly. 2. Pour 1/2 C of the dressing over salad. 3. Toss well to coat. 4. Garnish with parmesan and serve immediately.

MARSHALL FIELD'S SPECIAL (TURKEY) SANDWICH

Marshall Field's Special (Turkey) Sandwich image

Marshall Field's is no longer in existence, but if you very lucky enough to have one of these sandwiches, you will love making these at home. It clearly make a HUGE sandwich so share with a friend. I typed the recipe as submitted by: Deborah Loeser Small, Lake Magazine "The Walnut Room. Marshall Field's Special Sandwich. Some things cannot be improved upon. In the 1970s I learned to make "Field's Specials" at a part-time job in the kitchen of Field's Old Orchard store, Skokie, Ill. These "sandwiches" are in fact mountainous, delightful salads. Two or three outside corporate owners later, the Special doesn't appear on any Field's menu (although the Walnut Room will make them on request)--but here is the step-by-step way to make it at home. I've also included my personal recipe for Thousand Island dressing. FYI: This is fantastic use of left over Thanksgiving turkey."

Provided by Chicagoland Chef du

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 19

Ingredients

1 fresh crispy head iceberg lettuce
3 -5 slices of freshly roasted turkey breast (white meat only)
3/4 cup thousand island dressing (recipe to follow)
1 slice aged swiss cheese, thinly sliced
1 slice rye bread, Jewish
1 teaspoon butter, softened
2 slices bacon, cooked
1 slice hard-boiled egg
1 slice tomatoes
1 cup mayonnaise
1/2 cup Heinz Chili Sauce
2 tablespoons sweet pickle relish
2 large green olives, pitted and finely chopped
1/2 teaspoon dried tarragon
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 hard-boiled egg, finely chopped (optional)
salt, to taste
pepper, to taste

Steps:

Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
Yield: One and three-fourths cups dressing.

ORIENTAL TURKEY SALAD

Oriental Turkey Salad image

Ground turkey with an unusual dressing, surrounded by an array of fresh veggies like carrots, mushrooms and bean sprouts. Great as an appetizer or a light summer lunch.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons cornstarch
1 teaspoon white sugar
1 ½ cups low-sodium chicken broth
3 tablespoons dry sherry
2 ½ tablespoons soy sauce
2 teaspoons sesame oil
1 ½ teaspoons rice wine vinegar
1 pinch cayenne pepper
1 pound ground turkey
1 cup chopped onion
1 (8 ounce) can water chestnuts, drained
1 head iceberg lettuce, shredded
1 green onion, thinly sliced
¼ cup chow mein noodles
3 medium (blank)s carrots, shredded
¼ pound sliced fresh mushrooms
¼ pound fresh bean sprouts
2 medium whole (2-3/5" dia) (blank)s tomatoes, cut into wedges

Steps:

In a medium bowl combine cornstarch and sugar, then stir in bouillon, sherry, soy sauce, sesame oil, vinegar and cayenne pepper. Mix well and set aside.
Saute turkey and onion in a large skillet over medium high heat for 5 to 6 minutes, or until turkey is no longer pink. Drain liquid from skillet, then stir in cornstarch mixture and water chestnuts. Reduce heat to medium and cook until sauce thickens and mixture is heated through.
Arrange lettuce on a large serving platter, then top with turkey mixture, green onions and chow mein noodles. Arrange carrots, mushrooms, bean sprouts and tomatoes around the turkey mixture and serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 22.1 g, Cholesterol 60.7 mg, Fat 9 g, Fiber 4.5 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 566.7 mg, Sugar 9 g

MARSHALL FIELD'S TURKEY SALAD ORIENTAL

Marshall Field's Turkey Salad Oriental image

I used to love getting this salad at Dayton's in Minneapolis. Had the recipe for 10 years, and then seem to have misplaced it in a move. Luckily, the Marhsall Field's people came through for me, and I'm posting it here for safe-keeping. It IS delicious! Many have asked me for the recipe!

Provided by Sallie H

Categories Thanksgiving

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb spaghetti
1 lb turkey breast, julienne or bite size
1/4 lb green onion
1/4 lb carrot, julienne,lightly steamed
1/4 cup toasted sesame seeds
3/4 cup soy sauce
2/3 cup vegetable oil
1/8 cup white vinegar
1/4 cup creamy peanut butter
1/8 cup granulated sugar
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes

Steps:

Cook the pasta to al dente in salted boiling water.
Drain, rinse and cool.
Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
Cool.
Pour the cooled dressing over the salad and toss well to combine.
Taste for seasoning, chill or serve at room temperature.
Garnish with sliced green onions if desired.
Packs well.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the turkey. It should be cooked through, but still moist and tender.
Use a variety of textures and flavors. This will make your salad more interesting and enjoyable to eat.
Don't be afraid to experiment. There are many different ways to make turkey salad, so feel free to adjust the recipe to your own taste.

Conclusion:

Turkey salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With so many different variations, there's sure to be a turkey salad recipe that everyone will enjoy.