Turkey Salad

Turkey Salad

67 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    8 h 20 m
Gloria Burris
Recipe by  Gloria Burris

“Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  2. Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

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Reviews (67)

Rate This Recipe
ACPHIFER
49

ACPHIFER

This was excellent - the flavors blended very well. I coursely chopped the turkey so it was a bit chunkier and used as filling in sandwiches.

GILDAVID
37

GILDAVID

We had smoked a turkey and used our leftovers. The smoked meat upped the anty! We also used fresh chives as I did not have the onions on hand. As I am not a fan of "sweet", I left out the sugar but used rice vinagar which is naturally sweeter. This would make a great party spread and seems to be very versitile.

Kimberlee
32

Kimberlee

I thought this tuned out rather nice considering I had no cider vinegar(used regular instead)or dijon mustard. To start, I left out the red bell pepper because I don't care for it very much & I only used 1 celery stalk as my husband doesn't really care for it. In place of the dijon mustard, I substituted 2 teaspoon regular mustard & 4 teaspoons more of regular vinegar + the very smallest of horseradish. I also 2 tablespoons of sandwich spread & 1 chopped boiled egg.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 40 cal
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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