- 1/2 cup cubed cooked turkey breast
- 1/2 cup shredded carrots
- 2 tablespoons chopped celery
- 3 tablespoons mayonnaise
- 1 tablespoon chopped onion
- 3/4 cup potato sticks
- In a small bowl, combine the turkey, carrots, celery, mayonnaise and onion. Cover and refrigerate until serving. Just before serving, stir in potato sticks. Yield: 2 servings.
Originally published as Colorful Turkey Salad in Cooking for 2 Winter 2007, p8
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