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Country Kitchen
January 1, 2012 Previous Recipe | Next Recipe
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E-Z ICE CREAM
SIMPLE CHOCOLATE CHESS PIE
MARSH BUTTER ROLL
BLACK-EYED PEA SALAD
PINEAPPLE CASSEROLE
COUNTRY QUICHE
SAUSAGE SPINWHEELS
QUICK SOUR CREAM BISCUITS
CHICKEN ENCHILADA DIP
TURKEY SALAD
HOT POTATO BAKE
MACARONI CASSEROLE
“MOMA’S” CHICKEN SALAD
TY’S PECAN PIE
TEXAS SALSA
TURKEY SALAD

3 cups chopped, cooked turkey
1 apple, chopped
4 tablespoons dried cranberries or raisins
4 tablespoons chopped pecans
1 (15-ounce) can mandarin oranges, drained and diced
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons brown mustard
1/2 teaspoon salt
1/2 teaspoon pepper
8 lettuce leaves

In large mixing bowl, toss together first 5 ingredients.
In a small bowl, whisk together yogurt, mayonnaise, mustard, salt and pepper.
Drizzle dressing over turkey mixture; gently mix together.
Arrange lettuce on serving platter. Mound salad over leaves. (Note: Patty recommends serving with whole-grain crackers, and she says this is a great use for leftover holiday turkey.)





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