Julie Morse of Waterford, Mich., won third-place honors with this recipe in our July 2007 Berry Favorite Salads contest.
- 2 cups cooked turkey breast, diced
- 1/4 cup celery, diced
- 1/8 cup onion, chopped
- 1/4 cup dried cranberries
- 1/4 cup hazelnuts, choppped
- 1/4 teaspoon dried thyme
- salt and pepper (to taste)
- 1/2 to 1 cup mayonnaise
In a medium mixing bowl, blend all the ingredients; chill. Serve on lettuce cups.
Julie noted that the mayonnaise – as well as all the other ingredients – can be adjusted to taste. “These ingredients are very forgiving, so you can play with the amounts of everything. I’ve also substituted cooked rotisserie chicken from the store for the diced turkey,” she wrote.
“This salad is also delicious on grilled rye bread with sliced tomato. My husband likes Provolone cheese on it,” she added.