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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.

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