November 2009 Issue
The Thanksgiving turkey returns to the table in this tasty salad created by Isaac Nehring and John Skaggs of Two Caterers/Simply Nanette catering in Westerville.
LEFTOVER TURKEY SALAD
3/4 cup sliced almonds, toasted
2-1/4 pounds cooked turkey, chopped
1/2 cup red onion
1/2 cup celery
2 cups mayonnaise (or more for moister salad)
1 one-ounce packet dry Hidden Valley Ranch mix
salt and pepper to taste
Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until golden brown, about 5 minutes. Remove from oven and set aside to cool. Finely dice the onion and celery. In a small bowl, stir dry ranch mix into mayonnaise. In a large bowl, combine the turkey, onion, celery, and ranch mixture. Season with salt and pepper to taste. Enjoy as is, or serve over leftover salad greens or as a sandwich filling with leftover dinner rolls or croissants.