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Turkey and Grape Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 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. 1/2 cup / 1 oz / 2 medium bunches)
  • 100 g pecans (coarsely broken or coarsely chopped .1/2 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 (3/4 cup / 6 oz)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt (or salt sub)
Metric - US Customary

Instructions

  1. Wash and chop the celery, add to a large bowl.
  2. Wash and chop the green onion, add to bowl.
  3. [Optional]Chop the nuts, add to bowl.
  4. Drain the grapes, slice grapes in half, add to bowl.
  5. Drain the turkey, break up large chunks if needed, add to bowl.
  6. Mix together the parsley (optional), lemon juice and mayo to make the dressing.
  7. Add dressing to bowl.
  8. Toss all carefully to mix well.
  9. Chill a bit in fridge, covered.
  10. Serve.