NEAPOLITAN SALAD

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))

Instructions

  1. 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.
  2. 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.
  3. 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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