Leftover Turkey Recipes, Day 2: Salads

TURKEY & DILL SALAD

Ingredients:

- 2 cups cooked turkey pieces
- 1 cup chopped celery
- 1 cup frozen peas, thawed & drained
- 1/2 cup chopped green onions (including tops)
- 3 hard-boiled eggs, chopped
- 1 tablespoon dill weed
- salt & pepper to taste
- 1/2 cup mayonnaise & 1/2 cup sour cream, combined

Preparation:

Combine all ingredients and chill well before serving.

MARINATED TURKEY SALAD

Ingredients:

- 2 cups cooked turkey pieces
- 1 bunch broccoli, florets only
- 1 head cauliflower, florets only
- 1 box cherry tomatoes
- 1 purple onion, sliced into thin rings
- 1 cup cubed Jack or Cheddar Cheese
- Italian Dressing (your favorite brand)

Preparation:

Mix all ingredients together and marinate at least three hours before serving. If made the night before, wait until morning to add the cheese.

Variations:

- substitute swiss cheese and add slivers of hard salami
- add pitted black olives

TURKEY VEGETABLE SALAD

Ingredients:

- 6 cups cooked turkey pieces
- 3 large new potatoes, peeled, cooked, and cut into cubes
- 3 large carrots, peeled, cooked, and sliced
- 6 hard-boiled eggs
- 1 package frozen peas, thawed
- 2 cups chopped dill pickles (6-8 large)
- 1 bunch green onions, thinly sliced (tops included)
- 1/3 cup finely chopped parsley
- paprika to garnish

Dressing:

- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons lime or lemon juice.