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Turkey Almond Salad

 Turkey Almond Salad
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 o
6 ServingsPrep: 20 min. + chilling


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 388 calories, 25 g fat (4 g saturated fat), 62 mg cholesterol, 518 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein.

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Turkey Almond Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.