| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salads, Turkey | 6 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Celery root |
| 8 | Celery stalks | |
| 4 | c | Diced cooked turkey, chilled |
| 4 | tb | Light sour cream |
| 4 | tb | Mayonnaise |
| 2 | ts | Dijon mustard |
| 3 | tb | Champagne vinegar |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 8 | tb | Pine nuts |
| 1/2 | c | Dried cherries, halved |
INSTRUCTIONS
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@worldnet.att.net> on Jul 27, 1997
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”