Double celery turkey salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Celery root |
| 8 | Celery stalks | |
| 4 | cups | Diced cooked turkey, chilled |
| 4 | tablespoons | Light sour cream |
| 4 | tablespoons | Mayonnaise |
| 2 | teaspoons | Dijon mustard |
| 3 | tablespoons | Champagne vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 8 | tablespoons | Pine nuts |
| ½ | cup | Dried cherries, halved |
Directions
Using a sharp knife, peel the skin from the celery root. Grate the celery root on the large holes of a hand-held grater (you should have about 1 cup).
Trim and mince the celery stalks.
Combine the 2 celeries in a bowl. Add the diced turkey, sour cream, mayonnaise, mustard, vinegar, salt and pepper. Mix well.
Fold in the pine nuts and dried cherries.
Serves 6 to 8.
The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997