3 c. bite size pieces roast turkey
2 c. diced celery
1/2 c. chopped blanched almonds
1/2 c. chopped mustard pickle, optional
1 tbsp. grated onion
1 tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. French dressing
3/4 c. mayonnaise
Lettuce
2 hard cooked eggs, garnish

Use mostly white turkey meat. Mix the turkey, celery, nuts and mustard pickle. Then mix in the onion, vinegar, salt and pepper. Toss salad with French dressing and let it marinate, covered, for at least 2 hours in the refrigerator.

When ready to serve, mix in the mayonnaise. Serve in a nest of crisp lettuce. Garnish with egg slices. 8 servings.