Saturday, October 26, 2013

Betty Feezor's Turkey Salad Bowl

3 cups chopped cooked turkey
3 cups celery, finely chopped
1⁄4 cup ripe olives, chopped
1 green onion, chopped
1 small head lettuce, shredded
1⁄4 cup sliced almonds (or chopped pecans or walnuts)
1 cup shredded carrots
3 hard-cooked eggs, chopped
Salt and pepper to taste
Mayonnaise to bind (can use light)

Toss all ingredients lightly to coat. Serve in lettuce cups garnished with tomato and green pepper slices.