Turkey Salad

  • 1 1/2 pound cooked turkey meat, roughly chopped
  • 4 stalks celery, chopped
  • 4 green onions, chopped
  • 1 red bell pepper, chopped
  • 1 cup mayonnaise
  • 1/4 cup prepared Dijon-style mustard
  • 2 TBS cider vinegar
  • 1 TBS white sugar
  • Salt and pepper to taste

Place cooked turkey meat, celery, green onions and red bell peppers in a large bowl and toss together.

In a separate bowl, mix together the mayonnaise, Dijon-style mustard, cider vinegar and white sugar.

Slowly add the dressing into the turkey mixture and toss. Add salt and pepper to taste.

Cover and refrigerate 8 hours, or overnight, before serving.