Turkey Almond Salad Recipe
Turkey Almond Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. Everyone liked this so much that—at another church luncheon—we cooked a turkey for the specific purpose of making my salad. —Donna Rear, Olds, Alberta
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups cubed 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
  • DRESSING:
  • 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

Directions

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 seeds; toss to mix. Yield: 6 servings.
Originally published as Turkey Almond Salad in Country Woman September/October 1993, p33

Nutritional Facts

1 cup: 388 calories, 25g fat (4g saturated fat), 62mg cholesterol, 518mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 25g protein.

  • 3 cups cubed 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
  • DRESSING:
  • 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
  1. 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 seeds; toss to mix. Yield: 6 servings.
Originally published as Turkey Almond Salad in Country Woman September/October 1993, p33

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