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Turkey Noodle Salad

4 ounces packaged medium noodles
2 cups chopped, cooked turkey
1 cup seedless green grapes, halved
2 ounces crumbled blue cheese
1/4 cup chopped celery
3 tablespoons sliced green onion
1/2 cup mayonnaise or salad dressing
1/2 cup cream-style cottage cheese
1/4 cup milk
2 tablespoons lemon juice
Lettuce leaves
1/4 cup slivered almonds, toasted
Cook noodles in boiling salted water until al dente. Immediately drain in a colander. Rinse with cold water; drain,

In a mixing bowl combine the chopped turkey, green grape halves, crumbled blue cheese, celery, green onion, and cooked noodles.

Set the turkey-noodle mixture aside.

For dressing, in a blender container combine the mayonnaise or salad dressing, cream-style cottage cheese, milk, and lemon juice.

Cover and blend just until the mixture is nearly smooth. Pour  the dressing over the turkey-noodle mixture; toss gently to coat. Cover and chill in the refrigerator for at least 2 hours.

Turn the turkey-noodle mixture into a lettuce-lined serving bowl. Sprinkle with toasted slivered almonds.

Makes 4 or 5 main-dish servings.