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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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To maintain freshness, serve this make-ahead salad on a chilled platter and replenish often, says field editor Sue Ross of Casa Grande, Arizona Ingredients:
12 cups cubed cooked turkey breast |
2 pounds green grapes, halved |
5-1/4 cups diced celery |
1 to 1-1/2 cups chopped pecans, toasted |
3 green onions, sliced |
2 cups mayonnaise |
1-1/2 cups chicken broth |
3/4 cup vinaigrette |
1 tablespoon prepared mustard |
Directions:
1. In several large bowls, combine the turkey, grapes, celery, pecans and onions. In a large bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and toss to coat.
2. Cover and chill for at least 4 hours before serving. Refrigerate leftovers. Yield: 20 servings (about 1 cup each).
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