A subtle tarragon flavor adds a different twist to this well-dressed turkey salads. With cranberry sauce and a dinner roll, it's a hearty lunch or dinner. —Donna Nole, Skokie, Illinois
- 6 cups cubed cooked turkey
- 2 cups chopped celery
- 1 cup green grapes
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1-1/2 teaspoons dried tarragon
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chopped walnuts, toasted
- Leaf lettuce
- In a bowl, combine the turkey, celery and grapes. In a small bowl, combine the sour cream, mayonnaise, tarragon, salt and pepper. Add to turkey mixture and toss to coat. Cover and refrigerate for at 5 hours. Just before serving, stir in walnuts. Serve in a lettuce-lined bowl. Yield: 8 servings.
Originally published as Fruited Turkey Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p140
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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