Recipe - Double Celery Turkey Salad

1 One fourth pound Celery root
8 Celery stalks
4 cup Diced cooked turkey, chilled
4 tablespoon Light sour cream
4 tablespoon Mayonnaise
2 teaspoon Dijon mustard
3 tablespoon Champagne vinegar
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
8 tablespoon Pine nuts
One half cup Dried cherries, halved

Using a sharp knife, peel the skin from the celery root. Grate the celery
root on the large holes of a handheld grater (you should have about 1
cup).

Trim and mince the celery stalks.

Combine the 2 celeries in a bowl. Add the minced turkey, sour cream,
mayonnaise, mustard, vinegar, salt and pepper. Mix well.

Fold in the pine nuts and dried cherries.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

Posted to MMRecipes Digest V4 #194 by Linda Place
placel@worldnet.att.net on Jul 27, 1997