Turkey Salad for 50

• 1 gal. cooked turkey meat, diced
• 4 cups diced celery
• 1 cup finely chopped scallions
• 2-1/2 cup blanched almonds, toasted
• 1/2 cup red wine vinegar (divided)
• 1 cup olive oil
• 1 lemon
• 1/4 cup finely chopped parsley
• Salt and pepper to taste
• 6 hard boiled eggs, chopped
• 3-1/4 cup mayonnaise
• 1/4 cup capers, drained
• Parsley, watercress, olives (black
• green), pimientos for garnishing

1. Combine turkey, celery, scallions, and almonds with 1/4 cup vinegar and chill in refrigerator.
2. Beat together until well blended olive oil, 1/4 cup vinegar, lemon juice, parsley, and salt and pepper to taste.
3. Add this to chilled turkey mixture and mix well.
4. Then add chopped eggs, mayonnaise, and capers.
5. Taste and add any additional seasonings required.
6. Pack into one oiled 4 quart mold or two 2 quart molds and chill for several hours.
7. Unmold onto a bed of lettuce or fresh spinach, and garnish.
8. 50 servings.
9. Yankee Church Supper Cookbook

turkey meat, celery, scallions, blanched almonds, red wine vinegar, olive oil, lemon, parsley, salt, eggs, mayonnaise, capers, parsley, green

Taken from www.foodgeeks.com/recipes/21522 (may not work)