Turkey Salad for Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my favorite way to use up left over turkey. In fact, when my local market has turkey on sale, I buy it and roast it, just so I can make this salad. The measurements are approximate, as I ususally throw it all together without measuring anyhting. So, feel free to adjust to your own personal taste. The horseradish and brown mustard add a nice kick. Ingredients:
4 cups diced turkey |
3 hard-boiled eggs, diced |
2 stalks celery, diced |
1/4 cup sweet onion, diced |
1/2 cup dried cranberries |
1/4 cup toasted sliced almonds |
1 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons brown mustard |
1 teaspoon horseradish |
Directions:
1. In a medium bowl, combine turkey, eggs, celery, onion, cranberries and almonds. Toss to combine.
2. In a seperate bowl, combine mayonaise, sour cream, mustard and horseradish. Mix well.
3. Fold the mayonaise mixture into the turkey mixture.
4. Refrigerate for a couple of hours, or until ready to serve. Great served on Brownberry's Health Nut bread.
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