Crunchy Turkey Salad Recipe

Crunchy Turkey Salad Recipe photo by Taste of Home

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Adding a refreshing salad to the spread is a snap with Brenda Moore James' recipe. "The water chestnuts, almonds, celery and chow mein noodles provide lots of crunch," she notes from her home at Livermore, California. "Topping it all is a sweet-sour dressing my family loves."

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Crunchy Turkey Salad Recipe

Prep/Total Time: 10 min.

Yield: 16 Servings

10 10

Ingredients

1/4 cup sugar
1/4 cup canola oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 cups cubed cooked turkey, chicken or ham
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
2 celery ribs, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
1 can (3 ounces) chow mein noodles

Directions

In a jar with tight-fitting lid, combine the sugar, oil, vinegar, salt, garlic salt and pepper; shake well.
In a large bowl, combine the remaining ingredients. Just before serving, shake dressing and pour over salad; toss to coat. Yield: 16 servings.

Nutritional Facts 1 serving (1 cup) equals 167 calories, 8 g fat (1 g saturated fat), 33 mg cholesterol, 198 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Crunchy Turkey Salad in Country Woman May/June 1999, p40

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.