| TURKEY NUT SALAD | ||||||||
| Makes 100 servings (1/2 cup). | ||||||||
| 2 oz. meat each serving | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Chopped cooked turkey | ||||||||
| (without skin, giblets or neck meat) | 12 ½ lbs. | 2 ½ gal. | ||||||
| Salt | 2 oz. | ¼ cup | ||||||
| Diced celery | 1 ½ lbs. | 4 ½ cups | ||||||
| Chopped sweet pickles | 1 ¾ lbs. | 1 qt. (or 4 cups) | ||||||
| Diced green peppers | 1/3 lb. | 1 cup | ||||||
| Chopped pecans or unsalted peanuts | 1 ¼ lb. | 1 ¼ qt. (or 5 cups) | ||||||
| Mayonnaise | 5 lbs. | 2 ½ qts. | ||||||
| DIRECTIONS: | ||||||||
| 1. Blend all ingredients and chill. | ||||||||
| 2. Portion with a No. 8 scoop (1/2 cup) and serve on lettuce. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | servings | |||||||
| Calories. | 273 | Iron | 0.60 Mg | Protein. | 13.59 G | 19.93% | ||
| Cholesterol | 36 Mg | Calcium | 5.91 Mg | Carbohydrates. | 5.91 G | 8.66% | ||
| Sodium | 1349 Mg | Vitamin A | 25 RE | Total Fat . | 22.09 G | 72.89% | ||
| Fiber | 0.85 G | Vitamin C | 5.75 Mg | Saturated Fat. | 2.47 G | 8.14% | ||