Turkey Salad Hawaiian

Southern.Crockpot's picture

Sep. 14, 2011

Ingredients

Roast turkey 2 Cup (32 tbs) , sliced into thin strips
Canned pineapple chunks 13 Ounce , drained (1 Can)
Red apple 1 , cored and chopped
Sweet pickles 1/2 Cup (8 tbs) , sliced
Canned water chestnuts 6 Ounce , drained and sliced (1 Can)
Salt 1/2 Teaspoon
Mayonnaise 1/2 Cup (8 tbs)
Lettuce cups 6 (For Serving)
Coconut 1 Cup (16 tbs) , shredded

Directions

MAKING

1. In a small bowl, add the mayonnaise and salt.

2. Whisk with a fork until smooth.

3. In a large bowl, combine the turkey, pineapple chunks, apple, pickles and chestnuts

4. Pour the dressing over the salad and toss well to mix thoroughly.

5. Cover the bowl and place in the refrigerator to chill and blend flavors for at least 1 hour, stirring occasionally.

SERVING

6. On individual salad plates, place a lettuce cup.

7. Heap the salad into the lettuce.

8. Garnish with a generous sprinkling of shredded fresh coconut.

9. Serve cold

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 423Calories from Fat 236

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 495 mg20.63%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 16 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet