Turkey Salad With Sauteed Walnuts Recipe

Turkey Salad With Sauteed Walnuts is a delicious turkey side course recipe that you will enjoy with your family at dinner. I bet the deadly combination of turkey and walnuts will surely enhance your palate.

Summary

CuisineCourse
Method

Ingredients

 Diced cooked turkey4 Cup (64 tbs)
 Chopped celery1 Cup (16 tbs)
 Mayonnaise1 Cup (16 tbs)
 Light cream2 Tablespoon
 Tarragon vinegar2 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Chopped walnuts1 Cup (16 tbs)
 Butter/Margarine2 Tablespoon
 Lettuce1 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 mg

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

Combine 4 cups diced, cooked turkey and 1 cup chopped celery.
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.
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