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Nutrition Facts
Serving Size 1 (162g) Recipe makes 4 servings The following items or measurements are not included below: 4 cups turkey brown mustard
Calories 382
Calories from Fat 281		(73%)
Amount Per Serving		%DV
	Total Fat 31.2g	48%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 12.3g
	Trans Fat 0.0g
Cholesterol 180mg		60%
Sodium 492mg		20%
Potassium 217mg		6%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 2.1g	8%
	Sugars 6.0g
Protein 7.9g		15%
detailed view... how is this calculated?

Turkey Salad for Sandwiches

Recipe #367123 | 20 min | 20 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: lunaburning
Apr 21, 2009

This is my favorite way to use up left over turkey. In fact, when my local market has turkey on sale, I buy it and roast it, just so I can make this salad. The measurements are approximate, as I ususally throw it all together without measuring anyhting. So, feel free to adjust to your own personal taste. The horseradish and brown mustard add a nice kick.

SERVES 4 -6 (change servings and units)

Ingredients

4 cups diced turkey
3 hard-boiled eggs, diced
2 stalks celery, diced
1/4 cup sweet onion, diced
1/2 cup dried cranberries
1/4 cup toasted sliced almonds
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons brown mustard
1 teaspoon horseradish

Directions

1
In a medium bowl, combine turkey, eggs, celery, onion, cranberries and almonds. Toss to combine.
2
In a seperate bowl, combine mayonaise, sour cream, mustard and horseradish. Mix well.
3
Fold the mayonaise mixture into the turkey mixture.
4
Refrigerate for a couple of hours, or until ready to serve. Great served on Brownberry's Health Nut bread.