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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 60 |
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The mild seasonings in this salad certainly have mass appeal. It's a substantial main dish with a delightful crunch.—Terry Smith, Campbell Hall, New York Ingredients:
1 turkey (20 to 22 pounds) |
4 packages (7 ounces each) uncooked ring macaroni, cooked and drained |
3 bunches celery, thinly sliced |
3 cans (8 ounces each) sliced water chestnuts, drained |
2 packages (16 ounces each) frozen tiny sweet peas, thawed |
1 large onion, finely chopped |
2 quarts mayonnaise |
2 tablespoons seasoned salt |
4 cups slivered almonds, toasted |
Directions:
1. Roast the turkey. When cool enough to handle, remove turkey from bones; discard bones. Cut meat into bite-size pieces.
2. In several large bowls, combine the turkey, macaroni, celery, water chestnuts, peas and onion. Whisk mayonnaise and seasoned salt; stir into the salad. Chill for several hours. Add almonds just before serving. Yield: 60 servings.
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