NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

C'S Turkey Salad

Serves 20

1 c. slivered almonds
1 T. butter or margarine
1 c. acini dipepe OR broken vermicelli
4 c. chopped cooked turkey
2 c. chopped celery
2 T. chopped onion
2 c. green grape halves
2 (11 oz.) cans mandarin oranges, drained
2 c. mayonnaise
2 c. Ranch salad dressing

Saute the almonds in the butter in a skillet until golden brown. Spread on a paper towel to drain and cool. Cook the pasta according to directions. Drain, rinse with cool water and drain well. Combine the pasta, turkey, celery, onion, grapes and mandarin oranges in a large salad bowl. Blend the mayonnaise and Ranch dressing in a medium bowl. Add to the pasta mixture and toss to mix. Chill, covered, until serving time. Add the almonds just before serving and toss lightly.

Carol H. Eggers - Front Royal


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