Smoked Turkey Salad
A delightful combination of flavors. Serve on a bed of salad greens or use as a sandwich filling.
4 cups shredded, smoked, cooked turkey*
2 ribs celery, sliced
1/2 cup chopped red onion
3/4 cup chopped walnuts or sliced almonds, toasted**
2 small tart green apples, cored and diced
1/4 cup raisins
1/4 cup chutney
4 ounces cream cheese, softened
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
1 to 2 teaspoons Dijon-style mustard
Cayenne pepper, to taste
- In a large serving bowl, combine first five ingredients.
- In a small bowl, stir together remaining ingredients except the cayenne.
- Pour dressing over salad; mix lightly. Season to taste with cayenne. Refrigerate until chilled, 1 to 2 hours.
Makes 8 servings.
*Cooked smoked turkey is available at the deli counter of supermarkets.
**To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 15 minutes or until they are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast nuts, stirring constantly, until golden in color. Be careful not to burn.