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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. 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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings

Ingredients

  • 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
  • 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

Directions

  • In a large bowl, combine the first six ingredients. Add the turkey, cabbage, celery and green onions; toss to combine. Cover and chill for several hours. Just before serving, add the chow mein noodles, almonds and sesame seeds; toss to combine.
Nutrition Facts
1 cup: 388 calories, 25g fat (4g saturated fat), 62mg cholesterol, 518mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 25g protein.

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Reviews

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Average Rating:
  • KarenKeefe
    May 18, 2019

    Brought this to gathering at church. They asked for a “diffferent kind” of salad. Everyone loved it!