TURKEY SALAD FOR 50

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This refreshing salad always pleases at church functions and special luncheons. Red grapes, celery and eggs add color, while almonds add a little crunch.-Helen Lord-Burr, Oshkosh, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 50 servings.

Number Of Ingredients 12

18 cups diced cooked turkey (about one 14-pound turkey)
8 cups thinly sliced celery
8 cups seedless grapes
18 hard-boiled large eggs, chopped
2 cups slivered almonds, toasted
DRESSING:
1 quart Miracle Whip
1 pint heavy whipping cream, whipped
1/4 cup lemon juice
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In one large bowl or several smaller bowls, combine the turkey, celery, grapes, eggs and almonds. Combine dressing ingredients until smooth. Pour over salad and stir gently. Chill until serving.

Nutrition Facts :

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