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Turkey Salad for 50

 Turkey Salad for 50
This refreshing salad always pleases at church functions and special luncheons. Red grapes, celery and eggs add color, while almonds add a little crunch.—Helen Lord-Burr, Oshkosh, Wisconsin
50 ServingsPrep/Total Time: 30 min.

Ingredients

  • 18 cups diced cooked turkey (about one 14-pound turkey)
  • 8 cups thinly sliced celery
  • 8 cups seedless grapes
  • 18 hard-cooked eggs, diced
  • 2 cups slivered almonds, toasted
  • DRESSING:
  • 1 quart Miracle Whip
  • 1 pint heavy whipping cream, whipped
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In one large bowl or several smaller bowls, combine the turkey,
  • celery, grapes, eggs and almonds. Combine dressing ingredients until
  • smooth. Pour over salad and stir gently. Chill until serving. Yield:
  • 50 servings.
Nutritional Facts: 1 serving (1 each) equals 286 calories, 19 g fat (5 g saturated fat), 134 mg cholesterol, 247 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

2 of 2

Turkey Salad for 50 (continued)

Wine (continued)
Grigio
.