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Turkey-Souffle Salad Recipe
|Lemon gelatin/Lime gelatin||3 Ounce (1 Package, Jello)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Vinegar/Lemon juice||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Diced cooked turkey||1 1⁄2 Cup (24 tbs)|
|Chopped cucumber/Green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento||2 Tablespoon|
Serving size: Complete recipe
Calories 1058 Calories from Fat 458
% Daily Value*
Total Fat 51 g78.2%
Saturated Fat 6.1 g30.6%
Trans Fat 0 g
Cholesterol 180 mg60%
Sodium 1728.1 mg72%
Total Carbohydrates 79 g26.4%
Dietary Fiber 1.6 g6.6%
Sugars 76.2 g
Protein 72 g143.4%
Vitamin A 20.3% Vitamin C 48%
Calcium 4% Iron 4%
*Based on a 2000 Calorie diet
Add cold water, mayonnaise, vinegar, onion and pepper.
Beat until well blended.
Pour into an 8 inch square pan.
Freeze 15 to 20 minutes, or until firm about 1 inch from edge but soft in center.
Spoon mixture into bowl and whip until fluffy.
Fold in turkey and chopped vegetables.
Pour into 4 cup mold or individual molds.
Chill in refrigerator (not freezing unit) until firm 30 to 60 minutes.
Garnish with salad greens and serve with additional mayonnaise, if desired.