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Our congregation was holding a luncheon at which I was helping, and we were supposed to use turkey left over from the church's Thanksgiving supper.
I thought back to a salad I had tasted years before, then tried to come up with something similar. Everyone liked it so much thatat another church luncheonwe cooked a turkey for the specific purpose of making my salad.
There was only one problem with this saladas usual, I just created it as I was going along. When the other ladies asked me for the recipe. I had to scramble to put something on paper!
At home, I make this whenever we have leftover turkey (it's also good with chicken). My husband and I have four grown daughters and seven grandchildren. We're grain and beef farmers.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 388 calories, 25 g fat (4 g saturated fat), 62 mg cholesterol, 518 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Turkey Almond Salad in
September/October 1993, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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