refreshing, rangy dish, A refreshing, rangy dish, Raisin and Turkey Salad is a delightful combination of fruit and turkey, bound together with a creamy mayonnaise dressing. Serve with potato crisps .
1 lb. cooked turkey meat, cubed
8 oz. seedless white grapes
2 oz. raisins, soaked in boiling water for
20 minutes and drained
2 celery stalks, trimmed and chopped
4 oz. slivered almonds, toasted
6 fl. oz. mayonnaise, chilled
1 teaspoon paprika a teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1 large lettuce, outer leaves removed, washed and separated into leaves 14 oz. canned pineapple slices, drained and halved
In a medium-sized mixing bowl, combine the turkey meat, grapes, raisins, celery and 3 ounces of the almonds. Set aside.
Place the mayonnaise in a large mixing bowl and stir in the paprika, cayenne and lemon juice. Add the turkey mixture and, using two large spoons, toss the mixture until it is thoroughly coated with the dressing.
Arrange the lettuce leaves on a large serving platter. Pile the turkey mixture on top and decorate with the pineapple slices. Sprinkle over the remaining almonds.