Turkey Fruit Salad

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 cup mayonnaise
  • 2 Tbsp honey
  • 18 tsp ground ginger
  • 2 cup turkey, cooked and cubed
  • 1 (11 oz) can mandarin oranges, drained
  • 1 can apple, chopped and unpeeled
  • 1 can grape halves
  • 1 (8 1/2 oz) pineapple chunks, drained
  • 1/2 cup pecan halves, toasted

In a large bowl, combine mayonnaise, honey, and ginger. Stir in turkey, oranges, apple, grapes, and pineapple. Refrigerate for 1 hour. Sprinkle with pecans just before serving.

Yield: 8 servings.


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