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When you're looking for a cold salad to serve, turn here! Just combine the ingredients—eliminating the crushed potato chips—and serve chilled instead. Whether you serve it hot or cold, it's delicious.—Jane Payne, Twin Falls, Idaho
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 786 calories, 66 g fat (13 g saturated fat), 111 mg cholesterol, 963 mg sodium, 11 g carbohydrate, 3 g fiber, 36 g protein.
Originally published as Hot Turkey Salad in Country Woman November/December 1996, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jul. 09, 2010 by bkrzywdik
I love this recipe, however I modified it by using 3/4 c of mayo and 3/4 cup of Miracle Whip which perked it up. It's easy to prepare and can be done ahead of time and baked later and re-heats as leftovers wonderfully. I serve it with a salad and hard rolls.
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