Thanksgiving Salad


– 1 x Hard-cooked egg
– 4 cups of Shredded cooked turkey
– ¾ cup of Mayonnaise
– 1 tablespoon of Sweet pickle relish
– ½ cup of Chopped pecans
– Lettuce, cucumber and tomato to serve


– Mash the egg in a bowl.
– Add the turkey, mayonnaise and relish to the egg.
– Refrigerate until ready to eat.
– Just before serving stir in the pecans. Serve with lettuce, cumcumber and tomato to make a light meal after Thanksgiving dinner.

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