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After Thanksgiving Salad
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3-1/2 cups diced cooked turkey
4 celery ribs, sliced
4 green onions, sliced
1/2 cup chopped pecans, toasted
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon dill weed or dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves, optional
In a large bowl, combine the turkey, celery, onions, pecans and red pepper.
Combine the mayonnaise, lemon juice, dill, salt and pepper; stir into the turkey
mixture. Refrigerate until serving. Serve on lettuce if desired.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |