 | | Turkey-cranberry Salad |
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1 cup leftover cooked turke)
2 hard cooked eggs, chopped
1 c. celery, diced
1/2 c. stuffed green olives, sliced
1 tbsp. minced onion, can be dry but use less
1/2 c. cashews
Salt and pepper to taste
3 oz. pkg. raspberry Jello
Mayonnaise, to moisten
2 c. cran-raspberry juice |
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| Instructions |
| Dissolve Jello in HOT cranberry juice. Mix remaining ingredients and press into 8 x 10 pan. When Jello thickens, pour over salad. Chill until firm. To serve, cut into squares and serve on lettuce.
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