After Work Turkey Salad



3/4 Cup Toasted Pecans

1/2 Cup Mayonnaise

4 Tablespoons Fresh Lemon Juice

Salt And Freshly Ground Black Pepper

1 Pound Fully-Cooked Boneless Smoked Honeysuckle White Turkey, Cut Into 3/4-Inch Cubes

1/2 Cup Small Pimento-Stuffed Olives, Drained

4 Cups Mixed Salad Greens

1/4 Cup Homemade Or Prepared Vinaigrette


 Combine the mayonnaise, lemon juice, and salt and pepper to taste in a large bowl. Fold in the turkey, olives, and pecans. Toss the mixed salad greens with vinaigrette and divide among 4 chilled serving plates. Divide the turkey salad onto the centers of the plates.





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