Cubed turkey combines with carrots and potato sticks in this crunchy, refreshing salad from Blanche Ginther of Fairfield, Montana. “The recipe also tastes wonderful with canned shrimp, cooked salmon or cooked chicken,” she says.
Recommended: Salad Recipes Across America
- 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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