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By Craig Claiborne
Place the turkey in a large bowl; add the celery, almonds and seal-lions. Add half of the vinegar and chill.
Combine the remaining vinegar with the oil, lemon juice, salt and pepper to taste and parsley. Beat to blend well.
Pour the dressing over the turkey. Add the capers, mayonnaise and chopped eggs. Adjust the seasonings if necessary.
Pack the salad into molds. Chill for several hours. Unmold and garnish with olives, pimientos and parsley. Or arrange the salad on beds of salad greens on large serving platters.
© 1966 Craig Claiborne estate. All rights reserved.