NEAPOLITAN SALAD
This refreshing Neapolitan Salad is a delightful combination of textures and flavors, perfect for a light lunch or a side dish. The salad features tender turkey, crisp vegetables, and a creamy mayonnaise dressing, creating a satisfying and balanced meal. This classic salad is a great way to use up leftover turkey and is sure to be a hit at any gathering.
Ingredients
- 1 cup Cooked turkey, white meat (Quantity estimated (not specified in original recipe))
- 1/4 cup Pickles (Quantity estimated (not specified in original recipe))
- 1/4 cup Beets, cooked (Quantity estimated (not specified in original recipe))
- 1 or Carrots, parboiled (Quantity estimated (not specified in original recipe))
- 1 or Potatoes, parboiled (Quantity estimated (not specified in original recipe))
- 4 stalks Asparagus stalks, cooked (Quantity estimated (not specified in original recipe))
- 1/2 cup Celery, crisp white (Quantity estimated (not specified in original recipe))
- 1/4 cup Celery root, parboiled (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup Mayonnaise dressing (Quantity estimated (not specified in original recipe))
- 4 leaves Lettuce leaves or white cabbage leaves (Quantity estimated (not specified in original recipe))
- 2 eggs Hard-boiled eggs (Quantity estimated (not specified in original recipe))
- 1 tablespoon Capers (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley sprigs (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut the white meat of the turkey into small pieces. Chop the pickles, beets, carrots, potatoes (parboiled), and asparagus stalks. Chop the crisp, white celery and the parboiled celery root.
- 2In a large bowl, combine the prepared turkey, pickles, beets, carrots, potatoes, asparagus, celery, and celery root. Sprinkle with salt and pour the mayonnaise dressing over the mixture. Toss gently to combine.
- 3Line a salad bowl with lettuce leaves or white cabbage leaves. Spoon the salad into the bowl. Add hard-boiled eggs and capers. Garnish with fresh parsley sprigs.
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