After Thanksgiving Salad Recipe

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I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.—Ruthe Holmberg, Louisville, Kentucky

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  • 4 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 hard-cooked egg
  • 4 cups shredded cooked turkey or chicken
  • 3/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 cup chopped pecans

Directions

  • In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 665 calories, 52 g fat (8 g saturated fat), 174 mg cholesterol, 370 mg sodium, 4 g carbohydrate, 1 g fiber, 44 g protein.

After Thanksgiving Salad published in Quick Cooking November/December 1998, p10

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