Turkey Salad With Sauteed Walnuts
|Diced cooked turkey||4 Cup (64 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Light cream||2 Tablespoon|
|Tarragon vinegar||2 Tablespoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Lettuce||1 Cup (16 tbs)|
Combine 4 cups diced, cooked turkey and 1 cup chopped celery.
Blend 1 cup mayonnaise with 2 tablespoons each light cream and tarragon vinegar, 1 teaspoon salt and 1/8 teaspoon pepper.
Add to turkey, toss lightly to mix well and chill.
Saute 1 cup chopped walnuts in 2 tablespoons butter or margarine until crisp and golden.
Drain thoroughly on paper towels.
Just before serving, stir 3/4 cup of the nuts into the salad.
Arrange salad on lettuce leaves and sprinkle with remaining 1/4 cup nuts.
Chopped pecans or hazelnuts may be substituted for the walnuts, and of course, chicken (or a mixture of chicken and turkey) may replace the turkey, a fine way to use up leftover holiday poultry.
Cooked poultry, by the way, may be diced and frozen for future use.
If preferred the Turkey Salad can be dressed with a less rich and creamy dressing made by blending 3/4 cup olive or salad oil, 1/4 cup tarragon vinegar, 1 garlic clove, crushed, 1 teaspoon salt and 1/4 teaspoon each black pepper, dry mustard, paprika and grated lemon rind.