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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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When my husband brought home a lunch guest unexpectedly one day, I created this salad on the spot using leftover holiday turkey. It's such a family favorite I make it year-round. Ingredients:
1 can (20 ounces) pineapple tidbits |
3 cups cubed cooked turkey |
1 can (8 ounces) sliced water chestnuts, drained and halved |
1 cup thinly sliced fresh mushrooms |
1 cup thinly sliced celery |
1/2 cup thinly sliced green onions |
3/4 cup ranch salad dressing |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
7 cups torn mixed greens, divided |
2 tablespoons slivered almonds, toasted, optional |
Directions:
1. Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine pineapple, turkey, water chestnuts, mushrooms, celery and onions. In a small bowl, combine reserved juice, dressing, garlic powder and onion powder. Add to turkey mixture; toss to coat. Divide greens among nine plates; top each with 1 cup turkey mixture. Sprinkle with almonds if desired. Yield: 9 servings.
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