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Turkey Salad for 50 Recipe

This refreshing salad always pleases at church functions and special luncheons. Red grapes, celery and eggs add color, while almonds add a little crunch.—Helen Lord-Burr, Oshkosh, Wisconsin

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Turkey Salad for 50 Recipe

Prep/Total Time: 30 min.

Yield: 50 Servings

30 30

Ingredients

18 cups diced cooked turkey (about one 14-pound turkey)
8 cups thinly sliced celery
8 cups seedless grapes
18 hard-cooked eggs, diced
2 cups slivered almonds, toasted
DRESSING:
1 quart Miracle Whip
1 pint heavy whipping cream, whipped
1/4 cup lemon juice
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Directions

In one large bowl or several smaller bowls, combine the turkey, celery, grapes, eggs and almonds. Combine dressing ingredients until smooth. Pour over salad and stir gently. Chill until serving. Yield: 50 servings.

Nutritional Facts 1 serving (1 each) equals 286 calories, 19 g fat (5 g saturated fat), 134 mg cholesterol, 247 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Turkey Salad for 50 in Taste of Home December/January 1995, p54