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 that—at another church luncheon—we cooked a turkey for the specific purpose of making my salad. There was only one problem with this salad—as 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.
- 3 cups cubed leftover cooked turkey
- 2 cups shredded cabbage
- 3/4 cup diced celery
- 1/2 cup sliced green onion
- 1-1/2 cups chow mein noodles
- 1/2 cup slivered almonds, toasted
- 2 tablespoons sesame seeds, toasted
- 2/3 cup Miracle Whip
- 1 tablespoon milk
- 2 teaspoons prepared mustard
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, toss together turkey, cabbage, celery and green onions. In another bowl, combine dressing ingredients. Pour over the turkey mixture. Chill for several hours. Just before serving, add the chow mein noodles, almonds and sesame sees; toss to mix. Yield: 6 servings.
Originally published as Turkey Almond Salad in Country Woman 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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