- 3/4 pound cooked turkey meat
- 2 stalks celery
- 2 green onions
- 1/2 red bell pepper
- 3 tablespoons mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon cider vinegar
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
- Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
04/02/2017
recipepes.com
Turkey Salad, recipe
PT15M
PT1H
5
455 calories