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Turkey Buffet Salad Recipe
|Chopped cooked turkey||3 Pound (Mostly Breast Meat, 2 Quarts)|
|Canned water chestnuts||20 Ounce, sliced (1 Can)|
|Seedless grapes||2 Pound|
|Sliced celery||2 Cup (32 tbs)|
|Toasted slivered blanched almonds||2 Cup (32 tbs)|
|Curry powder||1 Teaspoon (Or More To Taste)|
|Soy sauce||2 Tablespoon|
|Mayonnaise||3 Cup (48 tbs)|
|Canned pineapple chunks||29 Ounce (1 Pound 13 Ounce Can)|
Serving size: Complete recipe
Calories 10009 Calories from Fat 7205
% Daily Value*
Total Fat 811 g1247.4%
Saturated Fat 106.8 g533.8%
Trans Fat 0 g
Cholesterol 1179 mg
Sodium 5398.1 mg224.9%
Total Carbohydrates 481 g160.3%
Dietary Fiber 57.2 g228.6%
Sugars 296.4 g
Protein 274 g547.9%
Vitamin A 34.9% Vitamin C 185%
Calcium 84.3% Iron 120%
*Based on a 2000 Calorie diet
Cut the turkey into bite-size pieces, not too small.
Stir in the water chestnuts, washed and stemmed grapes, celery, and 1 1/2 cups of the almonds.
Mix the curry powder and soy sauce with the mayonnaise, and combine with the turkey mixture.
Mix well and chill for several hours.
Top with remaining nuts.
Spoon into lettuce cups, and distribute the pineapple chunks on top of the salad.