This is a nice little salad that is quick and easy to make. It refrigerates well and tastes good cold, so it is perfect for a Shabbos kiddush or lunch. As with most salads, you can tweak the recipe to suit your personal taste. (My sister puts peas in hers, but I hate peas, so I leave them out.) Fresh grilled or thawed frozen corn kernels can be used in place of canned, if you prefer.
Turkey and Corn Salad
2 15 oz. cans sweet corn kernels, drained
1 cup diced red and/or green bell peppers
1 large ripe tomato, diced
1/2 small onion, diced
3/4 lb. cubed turkey breast (roasted or smoked)
squeeze of fresh lemon juice
1 tbsp. mayonaisse
chopped herbs (parsley, dill, or basil) to taste
small pinch of paprika (optional)
salt and pepper, to taste
1. Mix first 5 ingredients together in a large bowl.
2. Add next 5 ingredients one at a time.
3. Mix well. Chill in refrigerator.
4. Serve in a large bowl, family style, or in individual lettuce cups.
American beef now in Israel - Back in February it was announced that Israel has lifted its ban on USA beef, thus opening the market to imports from the United States. The US Foreign Ag...
48 minutes ago