| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A delightful combination of flavors. Serve on a bed of salad greens or as a sandwich spread.

Smoked Turkey Salad

4 cups shredded, smoked, cooked turkey*
2 ribs celery, sliced
1/2 cup chopped red onion
3/4 cup chopped walnuts or sliced almonds, toasted**
2 small tart green apples, cored and diced
1/4 cup raisins
1/4 cup chutney
4 ounces cream cheese, softened
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
1 to 2 teaspoons Dijon-style mustard
Cayenne pepper, to taste

1. In a large serving bowl, combine first five ingredients.
2. In a small bowl, stir together remaining ingredients except the cayenne.
3. Pour dressing over salad; mix lightly. Season to taste with cayenne. Refrigerate until chilled, 1 to 2 hours.

Makes 8 servings.

*Unless you just smoked and cooked your own turkey, you can purchase cooked, smoked turkey at the deli counter!

**To toast nuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until they are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast nuts, stirring constantly, until golden in color. Be careful not to burn.