Turkey Salad by
1 cup sliced red seedless grapes
1 cup diced celery
1/2 cup chopped green onion
3/4 cup coarsely broken or chopped pecans
3 to 4 cups cooked diced turkey
1 tablespoon chopped fresh parsley, optional
1 teaspoon lemon juice
3/4 to 1 cup mayonnaise
1/8 teaspoon ground black pepper
salt, to taste
Combine the grapes, celery, green onion, pecans, if using, turkey, and parsley, if using. Toss to blend ingredients. Combine the lemon juice, 3/4 cup mayonnaise, and pepper. Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
Serve in sandwiches or on greens for a lighter lunch salad.