Reviewed: Feb. 5, 2012

Turned out good, kinda hit or miss for who liked it. But a good snack to use up some extra turkey

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Reviewer:

psgalaskagirl

Reviewed: Jan. 28, 2012

Very good on sandwiches as well as on crackers. Nice depth compared to chicken salad. And a nice way to use left over turkey.

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Reviewer:

Cook and a half

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Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 4, 2012

Like Gildavid, I smoke a lot of turkey this time of year so I made a huge batch of this stuff and my people ate it and scraped the bowl! I'm getting ready to make some more just for myself. :~)

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CRPDETH

Reviewed: Dec. 1, 2011

Overall this was pretty darn good but I may add less vinegar and mustard next time. I used red onion instead of green because that's what I had and also added some relish. It tasted very mustardy right after mixing but after sitting overnight it was much better.

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Reviewer:

angielo

Reviewed: Nov. 28, 2011

I thought this was good on toasted bread or crackers. It was nice to find a turkey or chicken salad that didn't have fruit. I also liked that all of the ingredients were finely chopped, which was different. I don't have a food processor, so I minced all of the ingredients. Although, it took quite a bit of time to do that by hand. For the ingredients, I didn't have green onion so I used white. I also had to subtitute the red pepper for orange and the cider vinegar for white wine vinegar. I used lite mayo, but found that it needed more like 6 leveled Tblsp. and not 3. I didn't quite understand the refridgeration part on the recipe though? I ate some when it was just made and it was really good. However, the next day it gets watery and unappetizing looking. So, personally I would plan to make it fresh.

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Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 26, 2011

Very good, couldn't stop eating it

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kcpatman

Reviewed: Nov. 25, 2011

This is good, but a little heavy on the mustard for my taste. It was a bit dry, so I added extra mayo. I would suggest mixing the mayo, mustard, vinegar, and sugar FIRST, and then add the mixture to the other ingredients. I enjoyed this on buttery round crackers (Ritz).

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Sep. 18, 2011

Thank you Gloria; very scrumptious! If you're interested in a varient with a little more zip and tang, try replacing the vinegar with worcestershire sauce and the bell pepper with dill pickles.

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Chef Sam

Reviewed: Feb. 27, 2011

Very, very good! I used honey mustard instead of Dijon and omitted the sugar. I also added a some raisins. Children and husband approved!

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Reviewer:

Edie

Reviewed: Jan. 30, 2011

Accidentally left out the onions, but no one noticed. In the end I threw in a handful or so of dried cranberries and loved the sweet little kick it gave. Very yummy.

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