|Diced turkey||2 Cup (32 tbs), diced (Leftover)|
|Sliced celery||1 Cup (16 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Halved seeded grape||2 Cup (32 tbs) (Malaga / Tokay Variety)|
|Cooked salad dressing||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄3 Cup (5.33 tbs) (Salad Greens)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs) (Salad Greens)|
|Salad greens||1 Cup (16 tbs)|
Marinate turkey and celery in French dressing for 1 hour.
Add grapes, and sea-' son to taste with salt and pepper.
Arrange on salad greens.
Combine salad dressing and sour cream.
Top salad with this mixture, and garnish with slivered almonds (Mayonnaise or bought salad dressing can be substituted for the cooked dressing and sour cream.).