Dayton’s Marketplace Turkey Almond Salad

Serves 6.

Note: From the Dec. 11, 1985, Minneapolis Star Trbune issue of Taste.

• 1 c. mayonnaise

• 2 T. freshly squeezed lemon juice

• 1 lb. cooked turkey breast, torn into pieces

• 1/2 c. chopped celery

• 1 c. toasted slivered almonds (see Note)

• Salt and freshly ground black pepper, to taste


In a small bowl, whisk together mayonnaise and lemon juice.

In a large bowl, combine turkey, celery and toasted almonds. Fold dressing into turkey mixture. Season with salt and pepper and serve.


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