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Turkey and Grape Salad
You can use this turkey salad as a filling for a sandwich or a pita pocket, or put a scoop of it on a salad plate. Makes a great winter salad.
Course
Salads
Cuisine
American
Keyword
Grapes, Turkey
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
5
1 cup servings (200 g / 7 oz)
Calories
344
kcal
Ingredients
125
g
celery
(medium-diced. 1 cup / 4 oz / 2 medium stalks)
30
g
green onion
(chopped. ½ cup / 1 oz / 2 medium bunches)
100
g
pecans
(coarsely broken or coarsely chopped .½ cup / 3 oz) (optional)
1
half-litre
home-canned grapes
(Sliced seedless grapes (1 pint jar. 200 g / 2 cups / 6 oz, measured after draining ))
1
litre
home-canned turkey
(1 quart jar. 3 to 4 cups / 1 kg / 2 lbs drained.)
1
tablespoon
parsley
(fresh, chopped. optional)
1
tablespoon
lemon juice
175
ml
mayonnaise
(¾ cup / 6 oz)
½
teaspoon
ground black pepper
¼
teaspoon
salt
(or salt sub)
Metric
-
US Customary
Instructions
Wash and chop the celery, add to a large bowl.
Wash and chop the green onion, add to bowl.
[Optional]Chop the nuts, add to bowl.
Drain the grapes, slice grapes in half, add to bowl.
Drain the turkey, break up large chunks if needed, add to bowl.
Mix together the parsley (optional), lemon juice and mayo to make the dressing.
Add dressing to bowl.
Toss all carefully to mix well.
Chill a bit in fridge, covered.
Serve.
Nutrition
Serving:
1
g
|
Calories:
344
kcal
|
Carbohydrates:
13
g
|
Protein:
35
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
78
mg
|
Sodium:
513
mg
|
Fiber:
2
g
|
Sugar:
8
g