Turkey Salad


  • 1 tbsp (15 ml) water

  • 1 tbsp (15 ml) lemon juice

  • 2 large firm bananas

  • 4 cups (1 L) bite-size mixed salad greens

  • 2 cups (500 ml) cooked turkey cut into bite sized pieces

  • 11-oz (325 ml) can mandarin orange sections, chilled and

    well drained

  • 8-oz (227 ml) can pineapple chunks, well drained

  • 1 cup (250 ml) seedless red grapes or pitted dark sweet cherries

  • 1/2 cup coarsely chopped pecans, toasted

  • 1 Bottle of Kraft Poppy-Seed salad dressing

    Combine the water and lemon juice in small bowl, add sliced bananas and toss to coat.

    Place the salad greens, turkey, orange sections, pineapple and grapes in a large bowl.

    Drain the bananas and add to the salad,pour salad dressing over and toss, sprinkle with the pecans.

    Makes 4 servings

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    Top of Turkey Salad