This old-fashioned turkey salad recipe can be made with leftover turkey or turkey breast. It is my great-grandmother’s recipe. The cook time does not include baking the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or bread.
Ingredients
- 6 large eggs
- 6 cups cooked turkey meat
- 1 (16 ounce) jar sweet pickles, chopped
- 1 ½ (10 ounce) jars mustard-mayonnaise blend
- ¾ cup mayonnaise
Directions
Step 1
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Step 2
In a large bowl, thoroughly mix eggs, turkey, pickles, mustard-mayonnaise blend, and mayonnaise. Chill in the refrigerator for about 3 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 356 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat5g | 23% |
Cholesterol184mg | 61% |
Sodium496mg | 22% |
Total Carbohydrate11g | 4% |
Dietary Fiber1g | 2% |
Total Sugars9g | |
Protein29g | |
Vitamin C0mg | 2% |
Calcium67mg | 5% |
Iron2mg | 12% |
Potassium338mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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