Turkey Salad for 50

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Total Time
1min
Prep
1 min
Cook
0 mins

Unmold onto a bed of lettuce or fresh spinach, and garnish. You can use chicken also instead of turkey meat.

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Ingredients

Nutrition

Directions

  1. Combine turkey, celery, scallions, and almonds with ¼ cup vinegar and chill in refrigerator.
  2. Beat together until well blended olive oil, ¼ cup vinegar, lemon juice, parsley, and salt and pepper to taste. Add this to chilled turkey mixture and mix well. Then add chopped eggs, mayonnaise, and capers. Taste and add any additional seasonings required. Pack into one oiled 4 quart mold or two 2 quart molds and chill for several hours. Unmold onto a bed of lettuce or fresh spinach, and garnish. Parsley, watercress, olives (black or green), pimientos, for garnishing. 50 servings.
  3. Yankee Church Supper Cookbook.