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After Thanksgiving Salad
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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
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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |