Post Holiday Turkey Salad Recipe
Ingredients
2 tsp vegetable oil
2 tsp cider vinegar
1/2 tsp curry powder
1/2 tsp salt
Dash white pepper
1/2 tsp onion powder
6 oz. La Choy frozen pea pods, partially thawed
2 tsp pimientos, coarsely chopped
1/2 cup fresh mushrooms, sliced
1 1/2 cup cooked turkey, cubed
2 cup iceberg lettuce, torn into pieces
1/2 cup celery, thinly sliced
Directions
Shake together the oil, vinegar and seasonings in a jar with a tightfitting lid.
Dry pea pods between paper towels to remove excess moisture.
In medium bowl, combine pea pods, pimientos, mushrooms, and turkey.
Add dressing; toss lightly.
Cover: chill for about 1 hour, tossing once or twice.
In a salad bowl, toss lightly the pea pod mixture with lettuce and celery.
Dry pea pods between paper towels to remove excess moisture.
In medium bowl, combine pea pods, pimientos, mushrooms, and turkey.
Add dressing; toss lightly.
Cover: chill for about 1 hour, tossing once or twice.
In a salad bowl, toss lightly the pea pod mixture with lettuce and celery.
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