Turkey Salad

Preparation info
  • 100

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 gallons (10 pounds) diced cooked turkey meat
  • quarts finely diced celery

Method

  1. Place the turkey in a large bowl; add the celery, almonds and seal-lions. Add half of the vinegar and chill.

  2. Combine the remaining vinegar with the oil, lemon juice, salt and pepper to taste and parsley. Beat to blend well.

  3. Pour the dressing over the turkey. Add the capers, mayonnaise and chopped eggs. Adjust the seasonings if necessa