Turkey Salad With Sauteed Walnuts Recipe
Ingredients
| Diced cooked turkey | 4 Cup (64 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Light cream | 2 Tablespoon | |
| Tarragon vinegar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Chopped walnuts | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Lettuce | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4470 Calories from Fat 3471
% Daily Value*
Total Fat 387 g596.1%
Saturated Fat 55.4 g277.1%
Trans Fat 0 g
Cholesterol 630.3 mg210.1%
Sodium 4323.4 mg180.1%
Total Carbohydrates 32 g10.7%
Dietary Fiber 28.4 g113.6%
Sugars 2.9 g
Protein 213 g425.2%
Vitamin A 119% Vitamin C 26.5%
Calcium 26.5% Iron 51.3%
*Based on a 2000 Calorie diet
Directions
Blend 1 cup mayonnaise with 2 tablespoons each light cream and tarragon vinegar, 1 teaspoon salt and 1/8 teaspoon pepper.
Add to turkey, toss lightly to mix well and chill.
Saute 1 cup chopped walnuts in 2 tablespoons butter or margarine until crisp and golden.
Drain thoroughly on paper towels.
Just before serving, stir 3/4 cup of the nuts into the salad.
Arrange salad on lettuce leaves and sprinkle with remaining 1/4 cup nuts.
Note:
Chopped pecans or hazelnuts may be substituted for the walnuts, and of course, chicken (or a mixture of chicken and turkey) may replace the turkey, a fine way to use up leftover holiday poultry.
Cooked poultry, by the way, may be diced and frozen for future use.
If preferred the Turkey Salad can be dressed with a less rich and creamy dressing made by blending 3/4 cup olive or salad oil, 1/4 cup tarragon vinegar, 1 garlic clove, crushed, 1 teaspoon salt and 1/4 teaspoon each black pepper, dry mustard, paprika and grated lemon rind.
Chef
